Pogacele with Jumeri 2

I make pogăcele with cracklings quite often, especially when I have good cracklings on hand. They are quick to prepare if you have the ingredients ready, and the dough is not demanding. When I want something hearty to snack on, especially in winter, they are a go-to. I've had this recipe for a while and I've noticed that they turn out best if I don't bake them too long, so they remain fluffy and soft inside.

Quick Info

Total time: about 2 hours
Preparation time (including rising): 1 hour and 20 minutes
Baking time: 20-30 minutes
Servings: 35-40 small pogăcele (depending on the diameter of the cutter)
Difficulty: medium
Recipe type: savory snack, appetizer

Ingredients

600 g all-purpose flour
25 g fresh yeast
1 egg
100 g cold lard
200 ml warm milk
1 teaspoon sugar
1 teaspoon salt

For the crackling paste:
300 g ground cracklings
salt and pepper to taste

For brushing:
1 beaten egg
cumin (optional)

Preparation Method

1. Sift the flour into a large bowl. Add the cold lard and rub the flour with the lard between your palms until it resembles breadcrumbs. There's no need to overdo it, but it's important to distribute it as evenly as possible.

2. Place the yeast in a small bowl and dissolve it in a little warm milk, along with the sugar and a tablespoon of the measured flour. Let the mixture rise for about 10 minutes until it becomes frothy.

3. Make a well in the center of the flour and pour in the risen yeast. Mix gently, then add the egg, salt, and the rest of the warm milk. Start kneading, first with a spoon, then with your hands. Work until you obtain a smooth and slightly denser dough. The dough should be firmer than bread dough but still elastic.

4. Cover the dough with a clean towel and let it rise in a warm place. This will take about 40 minutes, until it doubles in volume.

5. In the meantime, grind the cracklings using a meat grinder or food processor. Mix with salt and pepper to taste. The paste should be spreadable but not too fine; small pieces of cracklings give texture to the pogăcele.

6. Once the dough has risen, turn it out onto a work surface. Roll it out into a rectangular sheet about 1 cm thick. Don’t insist on making it too thin, otherwise, they won't rise nicely while baking.

7. Spread three-quarters of the sheet with the crackling paste, leaving an unspread edge. Then fold it: bring the unspread part over the center, then fold the spread part over the other layers. Press the edges lightly to prevent the filling from leaking out.

8. Make a second fold: fold the top part towards the center, then fold the bottom part over everything. This way, you'll create several layers of dough with cracklings.

9. Cover the folded dough and let it rest in the refrigerator for about 20 minutes. The cold break helps the lard bind and prevents the layers from mixing when you roll it out again.

10. After this break, roll the dough out again into a sheet about 1.5 cm thick, being careful not to press the layers too hard.

11. Cut out the pogăcele with a round cutter, 4-5 cm in diameter. Gather the leftover dough and repeat the rolling process to use everything.

12. Place the pogăcele on a lined baking tray or parchment paper. Prick each one lightly with a fork to prevent them from puffing up while baking.

13. Let them rise for another 15-20 minutes on the tray.

14. Before baking, brush them with beaten egg and, if desired, sprinkle a little cumin on top. I don’t always add it since not everyone in the house is a fan of cumin.

15. Bake in a preheated oven at 180°C, in the middle rack. Baking time varies between 20 and 30 minutes, depending on the size of the pogăcele and the oven. They are ready when they turn a nice golden color, but don’t leave them too long, as they can become dry.

Why I make this recipe often

These pogăcele are quite quick and filling. They are perfect when you have leftover cracklings after butchering a pig or when you want to use lard in a different way. They don’t dry out quickly if stored properly, and the flavor of cracklings and lard is not too overpowering; it’s just right.

Tips and Variations

Tips

Do not use dry yeast; use fresh yeast for better dough rise.
The lard should be cold; otherwise, the dough will become too soft.
It’s important not to roll the dough too thin and not to press too hard during the last roll to keep the layers visible.
Do not bake the pogăcele longer than necessary – they dry out quickly and become brittle.

Substitutions

You can use butter instead of lard, but the texture and flavor will change, and it won’t be as authentic.
There isn’t a real substitute for cracklings, but if you want a meat-free option, you could use a nut paste, though it won’t be the same.

Variations

Sprinkling cumin on top is optional.
Sometimes, I add cheese to the crackling paste for a slightly different flavor.
You can add finely chopped green onions to the dough if you want a slightly different note.

Serving Ideas

They can be served as a simple snack, for breakfast, with tea or buttermilk.
They are also great for packing; they don’t crumble easily and don’t dry out quickly.

Frequently Asked Questions

Why did my pogăcele turn out dry?
Most likely, they were left in the oven too long. Take them out as soon as they are evenly golden.

Can I freeze pogăcele with cracklings?
I do not recommend it; the texture changes upon thawing and they become drier.

Is it necessary to use lard?
For an authentic result, yes. If you don’t have it, you can try using butter, but the texture will be different.

How long do pogăcele last after making them?
In a closed container, 2-3 days at room temperature. After that, they harden.

Nutritional Values (estimation)

One pogăcea (approximately 40 g): 160-180 kcal
Carbohydrates: 14-15 g
Protein: 4-5 g
Fat: 9-10 g

These are approximate values and depend on how much filling you use or how large the pogăcele are. It’s a filling snack with enough fat, as expected in recipes with lard and cracklings.

Storage and Reheating

Pogăcele store well in a covered container at room temperature for 2-3 days. If you have too many, you can keep them in the refrigerator, but the texture changes slightly. Quick reheating in the oven helps them regain fluffiness, but don’t leave them too long, or they will dry out. Freezing is not recommended.

 Ingredients: Ingredients: 600g of flour 25g of fresh yeast 1 egg 100g of cold lard 200ml of warm milk 1 teaspoon of sugar 1 teaspoon of salt lard paste: 300g of ground lard salt pepper for brushing: 1 beaten egg cumin

 Tags:  dumplings with jumeri