Savory dumplings with creamy potato filling, bacon, cheddar, and chives in tender dough. Ideal for gatherings.
# Components:
→ 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 bacon, cooked and 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
→ Optional Garnish
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# Method:
01 - In a large bowl, combine flour and salt. 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 - Boil diced potatoes in salted water until fork-tender, about 12 to 15 minutes. Drain thoroughly and mash until smooth. Stir in crumbled bacon, cheddar cheese, sour cream, chopped chives, garlic powder, salt, and black pepper. Let mixture cool.
03 - Roll the rested dough to approximately 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 a half-moon, and pinch edges firmly to seal.
04 - Bring a large pot of salted water to a gentle boil. Add dumplings in batches, cooking for 4 to 5 minutes or until they float to the surface. Remove with a slotted spoon.
05 - To achieve a crispy 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 cheese, chopped chives, and bacon bits as desired.
