Salt, 1½ kg (3 lbs 5 oz) potatoes, peeled, grated and strained
½ cup pork rind or chopped cooked bacon
⅓ cup melted butter
125 g (5 oz) dried potato flakes, 2 cups flour
Step 1 – For the potato pancakes: Heat 1 1/2 cups water with salt in a pot over high heat. Remove from heat and add the dried potato flakes. Let rest a few minutes and then stir until a mashed potato mixture forms.
Step 2 – Add the grated potatoes and pork rind or bacon to the mashed potatoes and mix until blended. Add the lard and salt to taste. Mold the mixture into pancakes using your hands. They should be circles measuring 7 cm in diameter. Bake, fry or steam the pancakes over the stew ingredients along with the dumplings.
Step 3 – For the dumplings: Heat 1 cup water with salt over a high heat in a pot. Remove from heat and add the dried potato flakes. Let rest a few minutes and then stir until a mashed potato mixture forms. Add flour and enough warm water to form a soft, dry dough.
Step 4 – Roll the dough out onto a smooth surface and form a 1/2 cm thick rectangle. Cut into thin 7 cm circles. Cook over the stew ingredients with the potato pancakes. Serve hot.