Save 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.
When I first made these for a game night, they disappeared within minutes. It's now my go-to dish for gatherings when I want something comforting but impressive.
Ingredients
- All-purpose flour: 2 cups (250 g), for tender dough
- Warm water: 1/2 cup (120 ml), helps dough come together
- Large egg: 1, binds the dough
- Salt: 1/2 tsp for dough, extra for filling and boiling water
- Russet potatoes: 2 large, peeled and diced for creamy filling
- Bacon: 4 slices, cooked and crumbled
- Cheddar cheese: 1/2 cup (60 g) shredded
- Sour cream: 1/4 cup (60 ml)
- Fresh chives: 2 tbsp chopped (plus extra for garnish)
- Garlic powder: 1/2 tsp
- Black pepper: 1/4 tsp
- Extra sour cream, shredded cheddar cheese, chives, bacon bits: For serving (optional)
Instructions
- Prepare the Dough:
- Mix flour and salt in a large bowl. Add the 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.
- Make the Filling:
- Boil potatoes in salted water until fork-tender, about 12 to 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 to 5 minutes, or until they float. Remove with a slotted spoon.
- Optional Pan Fry:
- For a crispy finish, heat oil in a skillet over medium heat. Fry boiled dumplings 1 to 2 minutes per side until golden.
- Serve:
- Arrange dumplings on a platter. Garnish with extra sour cream, cheddar, chives, and bacon bits if desired.
Save My kids love helping with the filling and folding, making this a fun hands-on family recipe.
Required Tools
Medium saucepan, large mixing bowl, rolling pin, 3 inch round cutter, slotted spoon, frying pan if pan frying.
Allergen Information
Contains wheat (gluten), egg, milk, and dairy (cheese, sour cream). Contains pork (bacon). Please double check all ingredient labels for hidden allergens.
Nutritional Information
Calories: 225 per serving. Total Fat: 8 g. Carbohydrates: 31 g. Protein: 7 g per serving.
Save Serve these dumplings warm as an appetizer or alongside a fresh salad. They add a creative boost to any party spread.
Recipe Guide
- → What type of potatoes work best for the filling?
Russet potatoes are ideal due to their starchy texture, which mashes smoothly and absorbs flavors well.
- → Can I make the dumplings ahead of time?
Yes, you can prepare and assemble the dumplings in advance and refrigerate them before cooking.
- → Is pan-frying necessary after boiling?
Pan-frying adds a crispy exterior but is optional; boiled dumplings are tender and flavorful on their own.
- → How do I prevent dumplings from sticking while cooking?
Use a large pot of gently boiling salted water and stir carefully to keep dumplings separate until they float.
- → Can I substitute bacon for a vegetarian option?
Omit bacon and increase cheese or add sautéed mushrooms for a flavorful vegetarian filling.