Potato Dumplings with Bacon

  • 20
    Minutes Prep

  • 30
    Minutes Cook

  • 4


  • 1-1/2 pound(s) potates, peeled and cubed
  • Salt, to taste
  • 2 eggs, lightly beaten
  • 1 cup(s) all-purpose flour, plus extra if needed
  • freshly ground black pepper, to taste
  • 1 pinch nutmeg
  • 8 slices HOFFY Bacon, chopped
  • 1 small onion, peeled and finely chopped
  • 2 tablespoon(s) melted butter, for drizzling
  • 2 tablespoon(s) fresh chives, snipped
  • 1 sprig fresh dill, rinsed and roughly chopped

Dinner Comfort food goes upscale with all the favorite add-ins: smoky bacon, fresh chives, sautéed onions and butter.


  1. Place the prepared potatoes in a large saucepan with enough salted water to cover the potatoes. Bring to a boil; reduce heat and simmer for about 12 to 15 minutes, or until potatoes are fork tender. Drain well in a colander; return to pan or bowl and mash thoroughly. Set aside to cool.
  2. In a large bowl, combine the beaten eggs, cooled mashed potatoes, flour, salt, pepper and nutmeg. Stir until mixture holds together and a heavy dough forms. If the dough is wet and not holding together, add more flour, 1 tablespoon at a time, until dough is sticky and dumplings can be formed.
  3. Divide the potato dough into 8 equal portions and shape into dumplings.
  4. Bring a large saucepan of salted water to a boil. Carefully, drop the dumplings into the boiling water and cook for about 10 minutes, or until the dumplings float to the surface. Remove with a slotted spoon.
  5. Meanwhile, place chopped bacon and onion in a skillet, set over medium heat. Cook for several minutes until the bacon renders fat. Place the hot dumplings into the skillet; cook until the bacon is crisp and slightly browned. Transfer dumplings to a serving bowl. Drizzle with melted butter and garnish with fresh chives and dill. Serve.
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