Pogaca (Feta Dumplings)

Pogaca (Feta Dumplings)

iyigunler

"Those are great for breakfast and the afternoon tea!"
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Ingredients

1 h servings 210 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

Just a quick reminder from the author; those are more like baked empanadas rather than dumplings.

Most helpful critical review

I must have made these wrong. They were really hard and thick and the cheese never melted. For all the effort, I was disappointed.

Most helpful
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Least positive
Newest

Just a quick reminder from the author; those are more like baked empanadas rather than dumplings.

These are yum, As an Alternative to baking, I drop the eggs from the recipe and make the dumplings and steamed in a bamboo steamer for 20 minutes... and then I serve with sweet and sour sauce......

So, the word dumplings might be a little misleading. Yummy delicious feta stuffed biscuits is a little more like it. These were a big hit when I made them. I used egg beaters, light sour cream a...

I must have made these wrong. They were really hard and thick and the cheese never melted. For all the effort, I was disappointed.

I found the dough to be too sticky and flavorless. I increased the flour by a half cup and added garlic powder and a little salt to the dough. Also, I replaced the paprika with zatar to give it ...

These were easy and delicious, but a little dry. We made up a quick garlic butter to dip them in, and that made them fantastic.

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