Pogaca (Feta Dumplings)

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

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.