Fried Semolina Dumplings with Apricots and Apricot Preserves

By danyell923

Ingredients

• 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

Details

Servings 8
Cooking time 180mins
Adapted from foodandwine.com

Preparation

Step 1

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.