Gamja Ongsimi

Peel the Potatoes and grate them finely into a large bowl. Place the grated Potatoes into a cheesecloth or fine mesh strainer and squeeze out as much liquid as possible. Reserve the liquid in a separate bowl.

Let the reserved potato liquid sit for 10 minutes to allow the potato starch to settle at the bottom. Carefully pour off the clear liquid, leaving the concentrated potato starch.

Combine the squeezed grated Potatoes, the reserved potato starch, 5 grams of Salt, and the All-purpose flour in a mixing bowl. Knead the mixture until a firm, cohesive dough forms.