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.
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
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.
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.