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Pogaca (Feta Dumplings)

Rated as 4.09 out of 5 Stars
1

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

1 h servings 210
Original recipe yields 20 servings (20 baked dumplings)

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.

Nutrition Facts


Per Serving: 210 calories; 12.4 19.3 5.5 62 346 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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 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...

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.

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 ...

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. ...

I loved this recipe. It was really good I hope to try it again!