Tender dumplings filled with creamy potatoes, bacon, cheddar, and fresh chives for a savory start.
# Ingredient List:
→ 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 and crumbled bacon
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 (Optional)
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# Directions:
01 - Combine flour and salt in a large bowl. 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 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. Stir in cooked bacon, cheddar cheese, sour cream, chives, garlic powder, salt, and pepper. Allow to 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 dough over to form a half-moon, and pinch edges to seal.
04 - Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook 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. Fry boiled dumplings for 1 to 2 minutes per side until golden brown.
06 - Arrange dumplings on a platter and garnish with extra sour cream, cheddar, chives, and bacon bits as desired.
