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 was inspired to combine my family’s love for loaded potato soup and dumplings into one irresistible appetizer (seeing everyone fight over the last piece at gatherings has become a tradition)
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
- Shredded cheddar cheese: 1/2 cup (60 g)
- 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, cheddar cheese, chives, and 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.
Pin it My children love helping to assemble these dumplings (it has turned into a fun weekend tradition that fills our kitchen with laughter)
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), along with pork (bacon) (always check ingredient labels to confirm allergen safety)
Nutritional Information (per serving)
Calories: 225, Total Fat: 8 g, Carbohydrates: 31 g, Protein: 7 g
Pin it Serve these dumplings hot for the best flavor (they disappear quickly at every gathering)
Frequently Asked Questions
- → What type of potatoes work best for the filling?
Russet potatoes are ideal as they become fluffy when cooked, creating a smooth, creamy filling perfect for dumplings.
- → Can I make the dough ahead of time?
Yes, the dough can be prepared in advance and refrigerated for up to 24 hours, allowing the flavors to meld while resting.
- → How do I prevent the dumplings from sticking together when cooking?
Boil dumplings in plenty of salted water and stir gently after adding them. Using a slotted spoon to remove them helps keep them intact.
- → What are some alternatives to bacon in the filling?
Sautéed mushrooms or smoked paprika provide savory depth for a vegetarian-friendly variation without losing flavor.
- → Is pan-frying necessary after boiling?
Pan-frying is optional but adds a crispy, golden crust that enhances texture and flavor contrast to the tender dumplings.