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Pogaca (Feta Dumplings)



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3 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 cup canola oil
1/4 cup butter, melted
1 cup plain yogurt
3 beaten eggs
1 tbsp. sour cream
1 tbsp. white sugar
1 1/2 tsp. salt
1 cup crumbled feta cheese
1 cup finely chopped fresh parsley
1 tbsp. olive oil
2 tsp. paprika
2 egg yolks
2 tbsp. sesame seeds


  1. 1
    Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
  2. 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. 3
    Make each dumpling by pinching off about 2 1/2 tbsp. of dough; roll into a ball about 1 3/4" across between your hands, and press it into a flat circle 3" across on your palm. Spoon 1 scant tbsp. 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 tsp. of sesame seeds.
  4. 4
    Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

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preparation methods
cuisines European, Mediterranean
dietary restrictions Halal
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