Pogaca (Feta Dumplings)
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
37
Sweetness
50
Sourness
36
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3.5 cups
All-Purpose Flour2 tsps
Baking Powder1 cup
Canola Oil1 cup
Butter (melted)1 cup
Plain Yogurt1 tbsp
Sour Cream1 tbsp
White Sugar1.5 tsps
Salt1 cup
Crumbled Feta Cheese1 tbsp
Olive Oil2 tsps
Paprika2 tbsps
Sesame SeedDirections:
1
Spoon 1 scant tablespoon of filling into the center of the circle
2
Preheat oven to 375 degrees F (190 degrees C)
3
Line a baking sheet with parchment paper
4
Mix the flour with baking soda in a bowl; set aside
5
Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth
6
Gradually stir the flour mixture into the wet ingredients to form a soft dough
7
Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes
8
Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling
9
Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm
10
Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling
11
Set the dumplings onto the parchment paper-lined baking sheet, seam sides down
12
Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk
13
Sprinkle each with about 1/4 teaspoon of sesame seeds
14
Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes