Tender dumplings filled with creamy potato, bacon, cheddar, and chives for a flavorful starter.
# 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 black pepper
→ For Serving (Optional)
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# Method Steps:
01 - Combine flour and salt in a large bowl. Add the egg and warm water, mixing 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 thoroughly and mash until smooth. Stir in crumbled bacon, shredded cheddar, sour cream, chopped chives, garlic powder, salt, and black pepper. Allow to cool.
03 - Roll the rested dough to 1/8 inch thickness. Cut into 3-inch rounds. Place 1 tablespoon of filling in the center of each round. Moisten edges with water, fold over to form half-moons, and pinch edges to seal.
04 - Bring a large pot of salted water to a gentle boil. Cook dumplings in batches for 4 to 5 minutes or until they float. Remove with a slotted spoon.
05 - Heat a small amount of oil in a skillet over medium heat. Pan-fry the boiled dumplings 1 to 2 minutes per side until golden and crisp.
06 - Arrange dumplings on a platter. Garnish with additional sour cream, shredded cheddar, chopped chives, and bacon bits if desired.
