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1/4 lb Frim tofu
4 tb Water
1 c Whole wheat flour
1/8 ts Black pepper
1/4 ts Salt
1/2 md Head cabbage
1 tb Corn oil
8 c Boiling water
1 ea Bay leaf
1 tb Soy sauce
Chopped scallions Dumplings: Blend tofu with water till smooth.
Sift dry ingredients.
Stir in tofu mixture.
Knead for 1 minute,
form into 1/2″ 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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