Time
0 min
Serving
20 persons
Calories
210
Those are great for breakfast and the afternoon tea!
Ingredients
- ½ cups all-purpose flour: 3 piece
- baking powder: 2 tsp
- canola oil: 0.5 cup
- butter: 0.25 cup (melted)
- plain yogurt: 1 cup
- eggs: 3 piece (beaten)
- sour cream: 1 Tbsp
- white sugar: 1 Tbsp
- ½ teaspoons salt: 1 piece
- crumbled feta cheese: 1 cup
- fresh parsley: 1 cup (finely chopped)
- olive oil: 1 Tbsp
- paprika: 2 tsp
- egg yolks: 2 piece
- sesame seeds: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
