Cabbage and Tofu Dumpling Soup (add spices if you like)

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Cabbage and Tofu Dumpling Soup

 

Dumplings:

1/4 pound 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 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. Serves 6.

 

 

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