Those are great for breakfast and the afternoon tea!

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Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
20
Yield:
20 baked dumplings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

210 calories; protein 5.5g 11% DV; carbohydrates 19.3g 6% DV; fat 12.4g 19% DV; cholesterol 62.2mg 21% DV; sodium 345.8mg 14% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2010
Just a quick reminder from the author; those are more like baked empanadas rather than dumplings. Read More
(20)

Most helpful critical review

Rating: 2 stars
04/25/2011
I must have made these wrong. They were really hard and thick and the cheese never melted. For all the effort I was disappointed. Read More
(10)
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/03/2010
Just a quick reminder from the author; those are more like baked empanadas rather than dumplings. Read More
(20)
Rating: 5 stars
11/29/2010
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... yum.... Read More
(15)
Rating: 5 stars
04/04/2011
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 and fat free yogurt and they still tasted awesome. I recommend these as a dinner roll or breakfast biscuit! Yum! Read More
(13)
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Rating: 2 stars
04/25/2011
I must have made these wrong. They were really hard and thick and the cheese never melted. For all the effort I was disappointed. Read More
(10)
Rating: 5 stars
06/17/2017
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. Read More
(1)
Rating: 1 stars
07/02/2018
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. Also the taste is way off. You shouldn t call these pogaca. I d recommend naming them something like a pogaca style southern buscuit. If you are looking for a pogaca recipe find a Turkish recipe and follow it. They use wet yeast in real pogaca and it tastes nothing like this. Read More
(1)
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Rating: 4 stars
09/02/2015
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 a little more of a middle eastern flavor and made a yogurt dipping sauce on the side. Read More
(1)
Rating: 5 stars
09/22/2016
I loved this recipe. It was really good I hope to try it again! Read More
Rating: 4 stars
08/22/2017
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. It is very similar to ones my mother used to make. Also I baked it 30 minutes I may even go longer depending on how crispy we like it. Thank you. Read More
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