Feta Stuffed Dumplings
Savory baked dumplings stuffed full of feta cheese. The source presents them as a dish for an Italian feast, though the defining feta filling gives them a Greek/Mediterranean character. Listed under the book's French section but attributed here to its best-supported origin.
⏱️ Prep: 40 min
Ingredients
| 3 1/2 cups | 840 ml | all-purpose flour |
| 2 tsp | 10 ml | baker's style baking powder |
| 1/2 cup | 120 ml | canola oil |
| 1/4 cup | 60 ml | butter, melted |
| 1 cup | 240 ml | plain yogurt |
| 3 | eggs | |
| 1 Tbsp | 15 ml | sour cream |
| 1 Tbsp | 15 ml | white sugar |
| 1 1/2 tsp | 7.5 ml | salt |
| 1 cup | 240 ml | feta cheese, crumbled |
| 1 cup | 240 ml | parsley, chopped |
| 1 Tbsp | 15 ml | extra virgin olive oil |
| 2 tsp | 10 ml | smoked paprika |
| 2 | egg yolks | |
| 2 Tbsp | 30 ml | sesame seeds |
Instructions
- Preheat the oven to 375 degrees. Place a sheet of parchment paper onto a baking sheet.
- In a bowl, add in the all-purpose flour and baker's style baking powder. Stir well to mix.
- In a separate bowl, add in the canola oil, butter, yogurt, eggs, white sugar, sour cream and a dash of salt. Stir well to mix. Add in the flour mix and stir well until a dough begins to form.
- Place the dough on a flat surface and knead for 1 minute or until soft.
- In a separate bowl, add in the feta cheese, chopped parsley, extra virgin olive oil and smoked paprika. Stir well to mix.
- Shape the dough into balls that are 2 1/2 tablespoons thick. Flatten until 3 inches wide.
- Add 1 tablespoon of the filling in the center of the dumpling dough. Fold the dough over the filling. Pinch the edges to seal. Transfer onto the baking sheet.
- Brush with the egg yolks and sprinkle with sesame seeds, then bake until golden.