Cabbage And Tofu Dumpling Soup

• Dumplings
• 1/4 lb firm tofu
• 4 tablespoons water
• 1 cup whole wheat flour
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• Soup
• 1/2 medium head cabbage
• 1 tablespoon corn oil
• 8 cups boiling water
• 1 bay leaf
• 1 tablespoon soy sauce
• chopped scallion

1. Dumplings: Blend tofu with water until smooth.
2. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
3. Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.
4. Add water and bay leaf; return to a boil.
5. Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
6. Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.

dumplings, firm tofu, water, whole wheat flour, black pepper, salt, head cabbage, corn oil, boiling water, bay leaf, soy sauce, scallion

Taken from www.food.com/recipe/cabbage-and-tofu-dumpling-soup-327322 (may not work)