-
-
My review
Pogaca (Feta Dumplings)
0
iyigunler
"Those are great for breakfast and the afternoon tea!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 210Original recipe yields 20 servings (20 baked dumplings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1011 Ratings
-
-
-
-
-
Most helpful positive review
11/2/2010
Just a quick reminder from the author; those are more like baked empanadas rather than dumplings.
Most helpful critical review
4/25/2011
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
Most positive
Least positive
Newest
11/2/2010
Just a quick reminder from the author; those are more like baked empanadas rather than dumplings.
11/26/2010
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......
4/3/2011
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...
4/25/2011
I must have made these wrong. They were really hard and thick and the cheese never melted. For all the effort, I was disappointed.
7/1/2018
I made it. They taste nothing like the real pogaca (I was born and raised in Turkey). They taste like a crusty southern biscuit with cheese in the middle. Too dense dough, not airy like a pogaca...
6/17/2017
Had these with soup. Great dough recipe, can be used for other fillings. I would not call these empanadas...Dumpling maybe. They are fluffy like a biscuit.
9/2/2015
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 ...
8/22/2017
Turned out pretty good but I like using either Armenian or Turkish cheese instead of Feta; feta was a little too strong. I recommend only half the paprika. Otherwise, you won't taste the dough. ...
9/9/2016
I loved this recipe. It was really good I hope to try it again!