Tender dumplings with creamy potato, bacon, cheddar, and chives create a savory 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
→ Serving Garnishes (optional)
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# How to Make It:
01 - In a large bowl, combine flour and salt. Add the egg and warm water, stirring 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 fork-tender, about 12 to 15 minutes. Drain thoroughly and mash until smooth.
03 - To the mashed potatoes, add crumbled bacon, shredded cheddar, sour cream, chopped chives, garlic powder, salt, and black pepper. Stir until combined and allow to cool.
04 - Roll rested dough to 1/8-inch thickness. Cut into 3-inch diameter rounds using a cutter.
05 - Place 1 tablespoon of filling in the center of each dough round. Moisten edges with water, fold over to form a half-moon shape, and pinch edges to seal securely.
06 - Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook for 4 to 5 minutes until they float. Remove with a slotted spoon.
07 - For a crisp exterior, heat oil in a skillet over medium heat and fry boiled dumplings 1 to 2 minutes per side until golden brown.
08 - Arrange dumplings on a serving platter. Garnish with extra sour cream, shredded cheddar cheese, chopped chives, and bacon bits if desired.
