Cabbage & dumpling soup

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.

Source Unknown

Similar recipes