Tender dumplings filled with creamy potato, bacon, cheddar, and fresh chives.
# Ingredients:
→ 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
→ For Serving (Optional)
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# Instructions:
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 rest for 20 minutes.
02 - Boil diced potatoes in salted water until tender, about 12 to 15 minutes. Drain well, then mash until smooth. Stir in crumbled bacon, cheddar, sour cream, chives, garlic powder, salt, and pepper. Let cool.
03 - Roll dough to 1/8 inch thickness. Cut into 3-inch rounds. Place 1 tablespoon filling in center of each. Moisten edges with water, fold into half-moon shape, and pinch to seal.
04 - Bring salted water to a gentle boil. Cook dumplings in batches for 4 to 5 minutes until they float. Remove with a slotted spoon.
05 - For a crispy finish, heat oil in a skillet over medium heat. Fry boiled dumplings 1 to 2 minutes per side until golden brown.
06 - Arrange dumplings on a platter. Garnish with sour cream, cheddar, chives, and bacon bits as desired.
