Add boiling water to Instant Potatoes as per instructions. If time allows, put in fridge. Cooler means thicker.

Have pan larger than rice sheets with water, and some HOT WATER so temp is slightly warm. Dip a rice sheet in water, flipping it over after 20 seconds – GENTLY so it doesn’t crack…but if they do, that’s ok anyway.

On wet counter, large dish, or cutting board (so it won’t stick) lay the rice sheet, and with spoon if hot (hands if cold), place 1-2 TABLESPOONS of cooked instant potato at top center (nearest to you), leaving space on each end…maybe 1/2 inch).

Roll or fold the end near you over the filling (away from you) so it touches the sheet just past the filling.  Fold inwards the 2 spaced (no potato) edges all the way to end of sheet, to secure leakage.

THEN ROLL, “slightly tightly” to end.
DONE!
I kid you not. DONE!

Now..let’s say I put potato in fridge…OR FRIENDS TOOK 12 MINUTES TO ARRIVE:
Cut the roll this way: Using a NON-SERRATED knife, PRESS down (no slicing action YET) until knife hits BOTTOM…THEN, holding the roll, SLIDE THE KNIFE to complete the cut.
Four times…you will have FOUR CUTE LITTLE …you name them. GNOCCHI, PEROGIES, DUMPLINGS.
IMMEDIATELY after cutting one roll into 4….pop the worst looking one into your mouth.
HEAVEN ON EARTH?
Great.

Arrange them on a plate, slightly damp so skins don’t stick. Microwave 30 seconds as guests arrive.  SERVE WITH A PLOP OF SOUR CREAM…ALFREDO SAUCE…MUSTARD (knish, remember?). Even those familiar with rice sheets…WILL ASK FOR THE DELICIOUS FILLING RECIPE.