Pin Recipe 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).
When I made these dumplings for a family game night, everyone immediately reached for seconds (even those who claimed they didn&t like potato soup). The crispy pan-fried option took them over the top!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Warm water: 1/2 cup (120 ml)
- Egg: 1 large
- 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 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 egg and warm water, stirring until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rest for 20 minutes.
- Make the filling:
- Boil potatoes in salted water until fork-tender, about 12 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 filling in 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 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 minute per side until golden.
- Serve:
- Arrange dumplings on a platter. Garnish with extra sour cream, cheddar, chives, and bacon bits.
Pin Recipe My kids love helping pinch the dumplings closed (and they each try to sneak extra cheese into the filling). Every holiday, this recipe now appears next to our favorite dips.
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). Contains pork (bacon). Always check ingredient labels for hidden allergens.
Nutritional Information
Each serving has about 225 calories, 8 g total fat, 31 g carbohydrates, and 7 g protein.
Pin Recipe Serve these delicious soup dumplings hot and garnish generously with chives for the full loaded baked potato experience.
Recipe FAQs
- → How do you make the dumpling dough?
Mix all-purpose flour with salt, add a beaten egg and warm water, then knead into a smooth dough. Rest it for 20 minutes before rolling out.
- → Can the dumplings be pan-fried?
Yes, after boiling, fry the dumplings briefly in a hot skillet with a little oil to achieve a crispy, golden exterior.
- → What type of potatoes work best for the filling?
Russet potatoes are ideal for a creamy, smooth filling but you can use other starchy varieties for similar results.
- → Is there a vegetarian option for these dumplings?
Omit bacon and substitute with sautéed mushrooms or extra cheese to keep the filling flavorful and satisfying.
- → How should cooked dumplings be served?
Arrange on a platter and garnish with extra sour cream, shredded cheddar, chopped chives, and bacon bits if desired.
- → Can leftover mashed potatoes be used for the filling?
Yes, leftover mashed potatoes work well and can make preparation faster without sacrificing flavor.