Pogaca (Feta Dumplings) You Have To Try

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Pogaca (Feta Dumplings)

"Those are awesome for breakfast and the afternoon tea!"

Ingredients :

• 3 half of cups all-reason flour
• 2 teaspoons baking powder
• half of cup canola oil
• 1/four cup butter, melted
• 1 cup undeniable yogurt
• three beaten eggs
• 1 tablespoon sour cream
• 1 tablespoon white sugar
• 1 half teaspoons salt
• 1 cup crumbled feta cheese
• 1 cup finely chopped fresh parsley
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 2 egg yolks
• 2 tablespoons sesame seeds

Instructions :

Prep : 40M	Cook : 20M	Ready in : 1H

• Preheat oven to 375 ranges F (190 stages C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set apart.
• Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large blending bowl until clean. Gradually stir the flour aggregate into the moist ingredients to shape a soft dough. Knead and squeeze the dough in the bowl until it's miles no longer sticky, approximately 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika collectively in a bowl with a fork to make a filling.
• Make every dumpling by using pinching off approximately 2 half tablespoons of dough; roll into a ball approximately 1 three/4 inches throughout among your palms, and press it into a flat circle 3 inches throughout to your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle collectively over the filling, and pinch them collectively to make a fats, spherical little crammed 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 approximately 1/4 teaspoon of sesame seeds.
• Bake inside the preheated oven till the tops are bright, brown, and crackled, 20 to half-hour.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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