Pin 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, making them a budget-friendly appetizer that&s perfect for gatherings.
I first made these for a holiday party, and they quickly disappeared from the platter. The creamy potato filling and crispy bacon make them irresistible to both kids and adults.
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 (for serving): Optional
- Extra shredded 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 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 Sharing these with my family always brings laughter around the table, especially when the kids help pinch the dumplings closed.
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), and pork (bacon). Double-check all ingredient labels for hidden allergens.
Nutritional Information
Per serving: 225 calories, 8 g total fat, 31 g carbohydrates, 7 g protein
Pin These loaded potato soup dumplings are best served warm—enjoy them fresh from the pan for the ultimate comforting bite.
Recipe Q&A
- → How do I make the dough for the dumplings?
Mix flour and salt, add egg and warm water to form a shaggy dough, then knead until smooth. Let it rest covered for 20 minutes before rolling out.
- → What type of potatoes work best for the filling?
Russet potatoes are ideal as they mash smoothly and absorb flavors well, creating a creamy filling texture.
- → Can these dumplings be frozen for later use?
Yes, arrange uncooked dumplings on a tray to freeze individually. Once frozen, transfer them to a sealed bag and cook straight from frozen, adding a couple of extra minutes to boiling time.
- → What is the best way to cook dumplings for a crispy finish?
After boiling, pan-fry the dumplings in a little oil over medium heat for 1 to 2 minutes per side until golden and crisp.
- → How can I adapt the filling for a vegetarian option?
Simply omit bacon and replace it with sautéed mushrooms or extra cheese to maintain rich flavor and texture.
- → What are good serving suggestions?
Serve these dumplings warm, garnished with extra sour cream, cheddar, chives, and bacon bits. They pair well with a light salad or as an appetizer for gatherings.
