Cabbage and dumpling soup
6 servings
Ingredients
| Quantity | 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 |
| Chopped scallions | ||
Directions
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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