For the Dough
1 1/2 cups flour, sifted, plus more for rolling out the dough
1/2 tsp salt
1 egg, lightly beaten
1/4 to 1/3 cup water
Bacon and Potato Filling
6 potatoes (any kind), boiled and mashed
1 cup cheddar cheese, mixed in with potatoes
salt and pepper to taste
1/2 pack of bacon, fried and crispy and broken into tiny pieces
sour cream and hot sauce (optional)
- In a large bowl stir together flour and salt. Make an well in the flour mixture and pour the lightly beaten egg into it.
- Then using your hands, fold the flour mixture into the egg until uniform and crumbly.
- Gradually add 1/4 cup water. Mix using your hands until the dough starts to form.
- If the dough is too dry, add a bit more water; if the dough is too sticky add a bit more flour.
- Knead the dough a few times and form it into a ball. Cover and refrigerate for 15-20 minutes.
- In the meanwhile, prepare the filling by mashing potatoes with cheese, salt, pepper and half of your bacon bits.
- Roll potato mixture into about 50 balls, cover and refrigerate until needed.
- On a floured clean surface, divide the dough and roll out one piece with a floured rolling pin until it is about a 14 inch circle.
- Using a 3 inch wide cookie cutter (or cup) and cut dough into rounds.
- Form any remaining dough into a new ball, roll out again, and continue cutting rounds.
- Repeat with the remaining half of the dough.
- To assemble: Cover a large baking sheet with wax paper and set aside.
- Take one dough round and place one of the potato balls youve prepared in the center.
- Fold the dough in half, and firmly press the edges together around the filling to seal the dumpling, creating a shape that looks like a half-moon.
- Then, take the two corners of the dumpling and seal them together, to make a saucer-shaped dumpling.
- Place it onto the baking sheet and repeat with remaining dumplings. Place side by side (do not overlap) and refrigerate immediately.
- To cook: fill a large pot with water and bring to a boil. Add a pinch of salt.
- Drop dumplings in one by one, in the boiling water. Cook for 7-10 minutes, until they float to the surface.
- Serve with remaining bacon bits, sour cream and hot sauce.