Creamy potato dumplings with bacon, cheddar, and chives, wrapped in tender dough—ideal as a flavorful starter.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 cup warm water
03 - 1 large egg
04 - 1/2 teaspoon salt
→ Filling
05 - 2 large russet potatoes, peeled and diced
06 - 4 slices bacon, cooked and crumbled
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh chives, chopped
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For Serving (Optional)
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# How to Make:
01 - Combine flour and salt in a large bowl. Add egg and warm water, stirring until a shaggy dough forms. Knead on a floured surface for 5 to 7 minutes until smooth. Cover and let rest for 20 minutes.
02 - Boil diced potatoes in salted water until fork-tender, approximately 12 to 15 minutes. Drain thoroughly and mash until smooth. Mix in cooked bacon, shredded cheddar, sour cream, chives, garlic powder, salt, and black pepper. Allow to cool.
03 - Roll out rested dough to a thickness of 1/8 inch (3 mm). Cut into 3-inch (7.5 cm) rounds. Place one tablespoon of filling in the center of each round. Moisten edges with water, fold over to form a half-moon shape, and pinch firmly to seal.
04 - Bring a large pot of salted water to a gentle boil. Add dumplings in batches, cooking for 4 to 5 minutes or until they float to the surface. Remove using a slotted spoon.
05 - For a crispy exterior, heat a small amount of oil in a skillet over medium heat. Fry the boiled dumplings for 1 to 2 minutes on each side until golden brown.
06 - Arrange dumplings on a serving platter. Garnish with additional sour cream, shredded cheddar cheese, chives, and bacon bits if desired.
