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
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.