Place water, potatoes, beef bouillon cube with 1/2 teaspoon of salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are tender to the fork. Drain and immeidately mash or put through a potato ricer.
2Add butter, egg, 1 1/2 teaspoon salt(tasting)and about 2 tablespoons of instant mash potato flakes. This will give the dough consistency. Mix all ingredients well together. Let it cool to room temperature so it can be handled easily without burning your hands.
3Using the cornstarch, put some on your hand so that the dough does not stick when your make a ball.
Make 12 balls with the dough. Then make a small well within the dough. Sometimes I use the back of a teaspoon to make the imprint.
4Into the well or center of the ball, place a small amount of the meat mixture. Try not to use the juice from the meat. It will make the ball very wet and harder to work with. After the mixture is in the middle, cover with the dough. Make a ball shape using cornstarch on your hands.
5Deep fry in oil or lard until golden brown. Make sure the oil is hot before using, test with a small piece of dough first.