# 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 Garnishes
13 - Extra sour cream
14 - Extra shredded cheddar cheese
15 - Chopped chives
16 - Cooked bacon bits
# How To Make:
01 - Combine flour and salt in a large bowl. Add egg and warm water; mix until a shaggy 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. Stir in crumbled bacon, shredded cheddar, sour cream, chives, garlic powder, salt, and pepper. Allow mixture to cool.
03 - Roll rested dough to a thickness of 1/8 inch. Cut into 3-inch diameter rounds. Place 1 tablespoon of filling in the center of each round. Moisten edges with water, fold dough over to form a half-moon shape, and press edges firmly 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 or until they float to the surface. Remove with a slotted spoon.
05 - Heat a small amount of oil in a skillet over medium heat. Fry boiled dumplings for 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.
