Tender dumplings stuffed with creamy potatoes, bacon, cheddar, and fresh chives in a soft dough casing.
# What You’ll 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 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 ground black pepper
→ Serving (Optional)
13 - Extra sour cream
14 - Additional shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# Step-by-Step Guide:
01 - Combine flour and salt in a large bowl. Add egg and warm water, mixing until a shaggy dough forms. Knead on a floured surface for 5 to 7 minutes until smooth. Cover and allow to rest for 20 minutes.
02 - Cook diced potatoes in boiling salted water until tender, about 12 to 15 minutes. Drain thoroughly and mash until smooth. Stir in crumbled bacon, shredded cheddar, sour cream, chopped chives, garlic powder, salt, and black pepper. Let the mixture cool completely.
03 - Roll the rested dough to approximately 1/8 inch thickness. Cut into 3-inch diameter circles. Place 1 tablespoon of filling in the center of each circle. Moisten edges with water, fold dough over to form a half-moon shape, and pinch edges tightly 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, or until they float to the surface. Remove dumplings with a slotted spoon.
05 - For a crisp exterior, heat a small amount of oil in a skillet over medium heat. Fry boiled dumplings for 1 to 2 minutes per side until golden brown.
06 - Arrange dumplings on a serving platter. Garnish with additional sour cream, shredded cheddar, chopped chives, and bacon bits as desired.
