Cabbage and Tofu Dumpling Soup

Ingredients

 * Dumplings
 * 1/4 pound firm tofu
 * 4 tablespoons water
 * 1 cup whole wheat flour
 * 1/8 teaspoon black pepper
 * 1/4 teaspoon salt
 * 1/8 teaspoon black pepper
 * 1/4 teaspoon salt

Directions
Soup 1/2 medium head cabbage 1 tablespoon corn oil 8 cups boiling water 1 bay leaf 1 tablespoon soy sauce Chopped scallions

Dumplings: Blend tofu with water until smooth.

Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.

Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.

Add water and bay leaf; return to a boil.

Add dumplings, cover and 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, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.

Servings: 6