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. Perfect as a budget-friendly, crowd-pleasing appetizer.
I first made these dumplings for a family gathering when I wanted something comforting but fun and bite-sized. They disappeared fast: even picky eaters loved the classic baked potato flavors in a dumpling package!
Ingredients
- All-purpose flour: 2 cups (250 g)
- Warm water: 1/2 cup (120 ml)
- Large egg: 1
- Salt: 1/2 tsp (dough), plus 1/2 tsp (filling)
- Russet potatoes: 2 large, peeled and diced
- Bacon: 4 slices, cooked and crumbled
- Cheddar cheese: 1/2 cup (60 g), shredded
- Sour cream: 1/4 cup (60 ml)
- Fresh chives: 2 tbsp, chopped (plus extra for garnish)
- Garlic powder: 1/2 tsp
- Black pepper: 1/4 tsp
- For Serving (Optional): Extra sour cream, shredded cheddar cheese, chopped chives, cooked bacon bits
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. 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 Sharing these dumplings with my family always brings smiles, especially when everyone gets involved in the folding and pinching process. It quickly turns meal prep into a memorable moment.
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). Contains pork (bacon). Double-check all ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories: 225, Total Fat: 8 g, Carbohydrates: 31 g, Protein: 7 g
Save Enjoy these loaded soup dumplings fresh and hot. Bring out extra toppings to let everyone customize their own.
Recipe FAQs
- → How do I prepare the dough for these dumplings?
Mix all-purpose flour with salt, then add egg and warm water to form a shaggy dough. Knead until smooth and let it rest before rolling.
- → What is the best way to cook the dumplings?
Boil the dumplings in salted water until they float, about 4–5 minutes. For extra texture, pan-fry them briefly until golden brown.
- → Can I make a vegetarian filling?
Yes, omit bacon and replace with sautéed mushrooms or extra cheese for a rich, meat-free filling.
- → How should the potato filling be prepared?
Boil peeled potatoes until fork-tender, mash smooth, then mix with bacon, cheddar, sour cream, chives, garlic powder, salt, and pepper.
- → What are some good serving suggestions?
Serve warm dumplings garnished with extra sour cream, cheddar, chives, and bacon bits. They pair well with a light salad or as a party appetizer.