|¼ pounds||Frim tofu|
|1 cup||Whole wheat flour|
|⅛ teaspoon||Black pepper|
|½ medium||Head cabbage|
|1 tablespoon||Corn oil|
|8 cups||Boiling water|
|1 each||Bay leaf|
|1 tablespoon||Soy sauce|
Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into ½" balls & set aside.
Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot.
Add cabbage & saute over medium heat til golden. Add water & bay leaf.
Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions.
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