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.
I first made these dumplings for a game night and everyone asked for the recipe. The creamy filling and crispy option make them a favorite in my house whenever we have leftover potatoes.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Warm water: 1/2 cup (120 ml)
- Large egg: 1
- 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)
- Fresh chives: 2 tbsp chopped (plus extra for garnish)
- Garlic powder: 1/2 tsp
- Salt (for filling): 1/2 tsp
- Black pepper: 1/4 tsp
- Extra sour cream: For serving (optional)
- Extra shredded cheddar cheese: For serving (optional)
- Chopped chives: For serving (optional)
- Cooked bacon bits: For serving (optional)
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 these dumplings brought back memories of family gatherings where everyone helped pinch the edges and waited for the first batch to come out of the pot. Now, even my kids love adding their favorite toppings.
Required Tools
Medium saucepan, large mixing bowl, rolling pin, 3-inch round cutter, slotted spoon, frying pan (optional)
Allergen Information
This recipe contains wheat (gluten), egg, milk, dairy, and pork. Always check ingredients for hidden allergens if cooking for sensitive eaters.
Nutritional Information
Per serving: 225 calories, 8 g total fat, 31 g carbohydrates, 7 g protein
Save These potato soup dumplings are guaranteed to be a hit at any get-together. Enjoy with your favorite dipping sauce or as a cozy snack!
Common Questions
- → How do I prepare the dough for the dumplings?
Mix all-purpose flour, salt, egg, and warm water until a shaggy dough forms. Knead until smooth, then let it rest covered for 20 minutes before rolling out.
- → What ingredients enhance the potato filling?
The filling features mashed russet potatoes combined with crumbled bacon, shredded cheddar, sour cream, chopped fresh chives, garlic powder, salt, and pepper for depth and creaminess.
- → Can these dumplings be pan-fried?
Yes, after boiling, you can pan-fry the dumplings in a little oil over medium heat for 1–2 minutes per side to achieve a crispy, golden exterior.
- → Are there vegetarian alternatives for the filling?
Omit bacon and replace it with sautéed mushrooms or add extra cheese to maintain a rich, savory flavor without meat.
- → What is the best way to serve these dumplings?
Arrange them on a platter and garnish with extra sour cream, additional shredded cheddar, chopped chives, and bacon bits for added texture and taste.
- → How long does it take to make these dumplings?
Preparation takes around 30 minutes, with an additional 25 minutes for cooking, totaling approximately 55 minutes.