1. Bring a big pot of water and salt to a boil. Peel the potatoes and cut into medium sized cubes so they will cook faster. Add the potatoes to the boiling water and cook until soft. (Test readiness by removing one cube with a fork. The fork should pierce the potato easily. Then mash the cube of potato with the back of the fork. It should easily mash smooth.)
2. Transfer ready potatoes to a big bowl. (Ideally, just remove from the water. Save the potato water in the pot to use for boiling the dumplings later.) In the bowl mash the potatoes with the back of a spoon, a potato masher, or potato ricer. Let sit for five minutes to cool down so they will be easier to handle.
3. Add the potato starch to the bowl. Mix together and squeeze the dough until all the starch has disappeared. Using a tablespoon, measure out portions and form into balls using hands. Wet your hands to keep balls circular. Then use the tablespoon to make an indent in the dumpling (I demonstrate how to do this in the reel).
4. Bring a pot of salted water to a boil and add dumplings. Cook until the dumplings float to the top. Remove the dumplings from the water with a spoon.
5. Bring a pot of oil to a rolling boil. Add chili flakes, crushed garlic and salt on top in the center of the dumplings. Pour the boiling oil on top (listen to that sizzle!). Mix and serve with herbs of choice- green onions, basil, mint or parsley would be great. And combos of these – also great!