Fried Semolina Dumplings with Apricots and Apricot Preserves
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.
The recipe can be prepared through Step 2 up to 2 days in advance.
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.