Save 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 and perfect as a budget-friendly, crowd-pleasing appetizer.
The first time I made these, my friends were amazed by how delicious and comforting they were. Everyone grabbed seconds, and they've become a requested dish for every get-together.
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
- Shredded cheddar cheese: 1/2 cup (60 g)
- Sour cream: 1/4 cup (60 ml)
- Chives: 2 tbsp chopped fresh, 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)
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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.
Save Making these dumplings with my kids always turns into laughter and messy hands. It's a cozy way to spend time together, and everyone loves helping to pinch and fill the dough.
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), as well as pork (bacon). Double-check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 225 calories, 8 g total fat, 31 g carbohydrates, 7 g protein.
Save These potato soup dumplings are the perfect comfort food with a touch of fun. Serve hot and enjoy every creamy, cheesy, bacon-filled bite.
Recipe Help & Answers
- → How do I make the dumpling dough?
Mix all-purpose flour with salt, add egg and warm water, then knead until smooth. Let it rest for about 20 minutes before rolling out.
- → What potatoes work best for the filling?
Russet potatoes are ideal as they mash smoothly and hold the filling texture well.
- → Can I add extra flavor to the filling?
Yes, garlic powder and fresh chives add a subtle depth, while crumbled bacon and cheddar bring smokiness and richness.
- → What’s the best method to cook the dumplings?
Boil them in salted water until they float, indicating they are cooked through. Optionally, pan-fry for a crisp finish.
- → Are there vegetarian variations?
Omit bacon and consider adding sautéed mushrooms or extra cheese for flavor and texture.
- → How can I serve these dumplings?
Serve warm with extra sour cream, shredded cheddar, chives, or bacon bits on top for garnish.
