Dumplings packed with creamy potato, bacon, cheddar cheese, and fresh chives for a tasty starter.
# Components:
→ 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 cooked bacon, crumbled
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup sour cream
09 - 2 tablespoons chopped fresh chives
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
# Method:
01 - Combine flour and salt in a large mixing 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 tender, about 12 to 15 minutes. Drain and mash until smooth. Stir in crumbled bacon, shredded cheddar, sour cream, chives, garlic powder, salt, and pepper. Let cool.
03 - Roll the rested dough to about 1/8 inch thickness. Cut into 3-inch rounds. Place 1 tablespoon of potato filling in the center of each round. Moisten edges with water, fold over into a half-moon shape, and pinch to seal.
04 - Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook for 4 to 5 minutes until they float. Remove with a slotted spoon.
05 - Heat oil in a skillet over medium heat. Fry boiled dumplings for 1 to 2 minutes per side until golden and crisp.
06 - Arrange dumplings on a platter and garnish with extra sour cream, cheddar, chives, and bacon bits as desired.
