Pogaca (Feta Dumplings) Recipe

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.