Pogaca (Feta Dumplings) recipe
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- 3 ½ cups all-purpose flour 2 teaspoons baking powder ½ cup canola oil ¼ cup butter, melted 1 cup plain yogurt 3 beaten eggs 1 tablespoon sour cream 1 tablespoon white sugar 1 ½ teaspoons salt 1 cup crumbled feta cheese 1 cup finely chopped fresh parsley 1 tablespoon olive oil 2 teaspoons paprika 2 egg yolks 2 tablespoons sesame seeds
Nutrition Info
- 210 caloriescarbohydrate: 19.3 gcholesterol: 62.2 mgfat: 12.4 gfiber: 0.9 gprotein: 5.5 gsaturatedFat: 3.8 gservingSize: -sodium: 345.8 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Pogaca (Feta Dumplings)
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl, set aside.
Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
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. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.