Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Frim tofu |
| 4 tablespoons | Water |
| 1 cup | Whole wheat flour |
| ⅛ teaspoon | Black pepper |
| ¼ teaspoon | Salt |
| ½ medium | Head cabbage |
| 1 tablespoon | Corn oil |
| 8 cups | Boiling water |
| 1 each | Bay leaf |
| 1 tablespoon | Soy sauce |
| \N \N | Chopped scallions |
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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