Pin it A creative twist on classic loaded baked potato soup, these dumplings feature a creamy potato filling studded with bacon, cheese, and chives, all wrapped in a tender dough. Perfect as a budget-friendly, crowd-pleasing appetizer for any gathering.
I first made these dumplings for a family potluck when I needed something everyone would love but wouldn't break the bank. They quickly disappeared from the platter and even picky eaters came back for seconds!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Warm water: 1/2 cup (120 ml)
- Large egg: 1
- Salt: 1/2 tsp for dough, plus 1/2 tsp for filling
- Russet potatoes: 2 large, peeled and diced
- Bacon: 4 slices, cooked and crumbled
- Cheddar cheese: 1/2 cup (60 g) shredded, plus extra for garnish
- Sour cream: 1/4 cup (60 ml) plus extra for serving
- Fresh chives: 2 tbsp chopped, plus extra for garnish
- Garlic powder: 1/2 tsp
- Black pepper: 1/4 tsp
- Cooked bacon bits: For garnish (optional)
Instructions
- Prepare the dough:
- In a large bowl, mix flour and salt. Add the egg and warm water, stirring until a shaggy dough forms. Knead on a floured surface for 5&7 minutes until smooth. Cover and let rest for 20 minutes.
- Make the filling:
- Boil potatoes in salted water until fork-tender, about 12&15 minutes. Drain well and mash until smooth. Stir in bacon, cheddar cheese, sour cream, chives, garlic powder, salt, and pepper. Allow to cool.
- Assemble the dumplings:
- Roll rested dough to 1/8-inch (3 mm) thickness. Cut into 3-inch (7.5 cm) rounds. Place 1 tablespoon of potato filling in the center of each round. Moisten edges with water, fold over to form a half-moon, and pinch to seal.
- Cook the dumplings:
- Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook for 4&5 minutes, or until they float. Remove with a slotted spoon.
- Optional pan-fry:
- For a crispy finish, heat a little oil in a skillet over medium heat. Fry boiled dumplings 1&2 minutes per side until golden.
- Serve:
- Arrange dumplings on a platter. Garnish with extra sour cream, cheddar, chives, and bacon bits if desired.
Pin it Making these dumplings together has become a weekend tradition for my kids and me. They love pressing the dough circles and helping fill each one before we savor them fresh and warm around the table.
Required Tools
Medium saucepan, large mixing bowl, rolling pin, 3-inch round cutter, slotted spoon, frying pan (optional)
Allergen Information
Contains wheat (gluten), egg, milk, and dairy (cheese, sour cream). Contains pork (bacon). Please check all ingredient labels for hidden allergens.
Nutritional Information
Calories: 225, Total Fat: 8 g, Carbohydrates: 31 g, Protein: 7 g (per serving)
Pin it Serve these dumplings piping hot for maximum flavor and comfort. They're sure to be a showstopper on any appetizer table!
Recipe FAQs
- → How do I make the dough for the dumplings?
Mix all-purpose flour with salt, then add an egg and warm water. Knead until smooth and let rest before rolling out.
- → What potatoes are best for the filling?
Russet potatoes work well due to their fluffy texture when mashed, creating a creamy filling.
- → Can the dumplings be pan-fried after boiling?
Yes, pan-frying boiled dumplings until golden gives a crispy exterior, enhancing flavor and texture.
- → How do I prevent dumplings from sticking together while cooking?
Cook them in batches in plenty of boiling salted water, stirring gently to keep them separated.
- → Are there vegetarian options for the filling?
Omit the bacon and add sautéed mushrooms or extra cheese to maintain rich flavor.