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 and crowd-pleasing appetizer for any occasion.
I first made these dumplings for a family gathering and was amazed how quickly they disappeared—the crispy edges and gooey, savory potato filling were a huge hit. Their playful take on nostalgic loaded baked potato soup makes them a fun conversation starter at parties or potlucks.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Warm water: 1/2 cup (120 ml)
- Egg: 1 large
- Salt (for dough): 1/2 tsp
- Russet potatoes: 2 large, peeled and diced
- Bacon: 4 slices, cooked and crumbled
- Cheddar cheese: 1/2 cup (60 g), shredded
- Sour cream: 1/4 cup (60 ml)
- Chives: 2 tbsp, chopped fresh (plus extra for garnish)
- Garlic powder: 1/2 tsp
- Salt (for filling): 1/2 tsp
- Black pepper: 1/4 tsp
- Extra sour cream, cheddar cheese, chives, bacon bits (for serving): as desired
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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.
Save Making dumplings together has become a new family tradition for us—my kids love crimping the dough and creating their own flavor combinations! It always leads to happy memories and full bellies.
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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 double-check all ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 225. Total Fat: 8 g. Carbohydrates: 31 g. Protein: 7 g.
Save 
Try serving these dumplings as a fun appetizer or even a light meal with a salad. Their savory, creamy filling makes them irresistible for all ages.
Recipe FAQs
- → How do I make the dough for the dumplings?
Mix flour and salt, add egg and warm water, then knead until smooth. Let the dough rest for 20 minutes before rolling out.
- → What is the best way to cook these dumplings?
Boil them in salted water until they float, about 4–5 minutes. For extra texture, pan-fry briefly until golden brown.
- → Can I substitute the bacon in the filling?
Yes, for a vegetarian option, omit bacon and consider adding sautéed mushrooms or extra cheese for flavor.
- → How should I prepare the potato filling?
Boil diced potatoes until tender, mash smoothly, then mix with cooked bacon, cheddar, sour cream, chives, and seasonings.
- → What serving suggestions complement these dumplings?
Serve with extra sour cream, shredded cheddar, chopped chives, and bacon bits for garnish. They pair well with a light salad or as a party appetizer.
