Creamy potato dumplings filled with bacon, cheese, and chives wrapped in tender dough, ideal as a starter.
# Components:
→ Dough
01 - 2 cups all-purpose flour (250 g)
02 - 1/2 cup warm water (120 ml)
03 - 1 large egg
04 - 1/2 teaspoon salt
→ Filling
05 - 2 large russet potatoes, peeled and diced
06 - 4 slices bacon, cooked and crumbled
07 - 1/2 cup shredded cheddar cheese (60 g)
08 - 1/4 cup sour cream (60 ml)
09 - 2 tablespoons fresh chives, chopped
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For Serving (optional)
13 - Additional sour cream
14 - Additional 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 rest for 20 minutes.
02 - Boil diced potatoes in salted water until tender, approximately 12 to 15 minutes. Drain thoroughly and mash until smooth. Incorporate crumbled bacon, shredded cheddar, sour cream, chopped chives, garlic powder, salt, and black pepper. Let cool.
03 - Roll dough to a thickness of 1/8 inch (3 mm). Using a 3-inch (7.5 cm) cutter, form rounds. Place 1 tablespoon of filling in the center of each round. Moisten edges with water, fold over to create 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 until they float. Remove with a slotted spoon.
05 - For a crispy exterior, heat a small amount of oil in a skillet over medium heat. Fry boiled dumplings 1 to 2 minutes per side until golden brown.
06 - Arrange dumplings on a serving platter. Garnish with extra sour cream, shredded cheddar, chopped chives, and bacon bits as desired.
