• 20servings
  • 20minutes
  • 210calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 1/2 cup canola oil

  4. 1/4 cup butter, melted

  5. 1 cup plain yogurt

  6. 3 beaten eggs

  7. 1 tablespoon sour cream

  8. 1 tablespoon white sugar

  9. 1 1/2 teaspoons salt

  10. 1 cup crumbled feta cheese

  11. 1 cup finely chopped fresh parsley

  12. 1 tablespoon olive oil

  13. 2 teaspoons paprika

  14. 2 egg yolks

  15. 2 tablespoons sesame seeds

Instructions Jump to Ingredients ↑

  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.


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