Dumplings stuffed with creamy potato, bacon, cheddar, and chives offer a hearty, flavorful starter.
# What You Need:
→ 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
→ Optional Garnish
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# How to Make It:
01 - Combine flour and salt in a large bowl. Add egg and warm water, stirring 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 and mash until smooth. Let cool before mixing in remaining filling ingredients.
03 - Stir crumbled bacon, shredded cheddar, sour cream, chopped chives, garlic powder, salt, and pepper into cooled mashed potatoes until well combined.
04 - Roll rested dough to 1/8 inch thickness. Cut into 3-inch rounds. Place 1 tablespoon of filling at the center of each round. Moisten edges with water, fold over into a half-moon, and pinch edges to seal.
05 - Bring a large pot of salted water to a gentle boil. Cook dumplings in batches for 4 to 5 minutes or until they float. Remove with a slotted spoon.
06 - Heat oil in a skillet over medium heat. Fry boiled dumplings 1 to 2 minutes per side until golden and crispy.
07 - Arrange dumplings on a serving dish and top with extra sour cream, cheddar cheese, chopped chives, and bacon bits as desired.
