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Ingredients

3 ½ cups all-purpose flour 2 teaspoons baking powder ½ cup canola oil ¼ cup butter, melted 1 cup plain yogurt 3 beaten eggs 1 tablespoon sour cream 1 tablespoon white sugar 1 ½ 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

Nutrition Info

210 calories carbohydrate: 19.3 g cholesterol: 62.2 mg fat: 12.4 g fiber: 0.9 g protein: 5.5 g saturatedFat: 3.8 g servingSize: - sodium: 345.8 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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.

20 baked dumplings

Those are great for breakfast and the afternoon tea!