Tender dough pockets filled with creamy potato, bacon, cheddar, and chives for a savory starter.
# Components:
→ 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 fresh chives, chopped
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 fresh chives
16 - Cooked bacon bits
# Directions:
01 - Combine flour and salt in a large bowl. Add egg and warm water, stirring until a rough dough forms. Knead on a floured surface for 5 to 7 minutes until smooth. Cover and let rest for 20 minutes.
02 - Boil diced potatoes in salted water until tender, approximately 12 to 15 minutes. Drain and mash until smooth. Fold in crumbled bacon, shredded cheddar, sour cream, chives, garlic powder, salt, and pepper. Let cool completely.
03 - Roll dough to about 1/8 inch thickness. Cut into 3-inch rounds. Place 1 tablespoon of filling in the center of each. Moisten edges with water, fold into half-moons, and pinch edges to seal securely.
04 - Bring a large pot of salted water to gentle boil. Add dumplings in batches and cook for 4 to 5 minutes until they float to the surface. Remove with slotted spoon.
05 - Heat a small amount of oil in a skillet over medium heat. Fry boiled dumplings 1 to 2 minutes per side until golden and crisp.
06 - Arrange dumplings on a serving platter. Garnish with extra sour cream, cheddar, chives, and bacon bits as desired.
