Fried Semolina Dumplings with Apricots and Apricot Preserves
- ACTIVE: 45 MIN
- TOTAL TIME: 3 HRS
- SERVINGS: 8
These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, from chef Roman Albrecht of The Kosher Classroom in Berlin, is made with margarine and soy milk.
- 1 1/2 tablespoons margarine, plus more for greasing
- 1 quart soy milk
- 1/2 cup granulated sugar, plus more for sprinkling
- 1 plump vanilla bean, split and seeds scraped
- Pinch of salt
- 4 ounces dried apricots, finely chopped
- 1 cup fine semolina (see Note)
- 2 large egg whites
- Confectioners’ sugar, for dusting
- Warmed apricot preserves and fresh raspberries and blackberries, for serving
- Grease a 9-by-13-inch baking dish with margarine. In a large saucepan, combine the soy milk with the 1/2 cup of granulated sugar, the vanilla bean and seeds and salt and bring to a simmer. Stir in the dried apricots. Whisking constantly, add the semolina and whisk over moderate heat until thick, about 2 minutes. Let the semolina stand until slightly cooled, about 10 minutes. Discard the vanilla bean.
- In a medium bowl, using a handheld electric mixer, beat the egg whites just until foamy. While beating the semolina mixture at medium speed, add the egg whites in a steady stream until thoroughly incorporated. Scrape the semolina batter into the prepared baking dish and place a sheet of margarine-greased wax paper on top, pressing to even the surface. Refrigerate the semolina batter until it is set, at least 2 hours or overnight.
- Turn the semolina out onto a work surface and cut into 24 rectangles (you can also cut them into other shapes, like squares or circles). Melt 1/2 tablespoon of the margarine in a large nonstick skillet. Add 8 of the semolina rectangles and sprinkle them with granulated sugar. Cook over moderate heat until golden on the bottom, about 2 minutes. Carefully flip the semolina rectangles and cook until the sugar is melted and golden brown, about 2 minutes longer. Transfer the semolina rectangles to a platter and keep warm. Wipe out the skillet. Repeat in 2 more batches with the remaining margarine, semolina and sugar, wiping out the skillet between batches.
- Dust the fried semolina with confectioners’ sugar and serve with warmed apricot preserves and berries.
The recipe can be prepared through Step 2 up to 2 days in advance.Notes
Fine semolina flour, also called extra-fancy durum flour, is available at Italian markets and online at kingarthurflour.com.
Although most people would reach for a sweet wine to pair with these dessert dumplings, the tart apricots suggest a lively, off-dry Riesling would be better instead.
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