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.
The first time I made these dumplings, my guests were amazed by the familiar taste of loaded potato soup tucked inside a soft, chewy wrapper. They vanished quickly from the table, making it one of my most requested starters for gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Warm water: 1/2 cup (120 ml)
- Large egg: 1
- Salt: 1/2 tsp for dough, plus 1/2 tsp for filling
- 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), plus extra for serving
- Fresh chives: 2 tbsp chopped, plus extra for garnish
- Garlic powder: 1/2 tsp
- Black pepper: 1/4 tsp
- Extra shredded cheddar cheese: For serving (optional)
- Cooked bacon bits: For serving (optional)
Instructions
- Prepare the dough:
- In a large bowl, mix flour and salt. 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 let rest for 20 minutes.
- Make the filling:
- Boil potatoes in salted water until fork-tender, about 12 to 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 to 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 to 2 minutes per side until golden.
- Serve:
- Arrange dumplings on a platter. Garnish with extra sour cream, cheddar cheese, chives, and bacon bits if desired.
Save Seeing everyone dip these warm dumplings into extra sour cream sparked laughter around our family table. It quickly became a tradition for movie nights and cozy gatherings.
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), and pork (bacon). Double-check ingredient labels for hidden allergens.
Nutritional Information
Each serving contains about 225 calories, 8 g total fat, 31 g carbohydrates, and 7 g protein.
Save Loaded baked potato soup dumplings bring the best flavors of comfort food into one bite. Serve hot and enjoy with friends.
Recipe FAQs
- → What type of potatoes work best?
Russet potatoes are ideal for a creamy, smooth filling as they mash easily and absorb flavors well.
- → Can I make the dough ahead of time?
Yes, the dough can be prepared and rested for up to 24 hours in the refrigerator wrapped to retain moisture.
- → How can I ensure the dumplings don’t burst while boiling?
Seal the edges firmly by pinching them well and use a little water as glue. Cooking in gently boiling salted water helps prevent bursting.
- → Is pan-frying the dumplings necessary?
Pan-frying is optional but adds a crispy, golden exterior that contrasts nicely with the soft filling inside.
- → How can I adapt the filling for vegetarians?
Omit the bacon and substitute with sautéed mushrooms or add extra cheese to maintain a rich flavor.