Cabbage and Dumpling Soup
- 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 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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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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