Cabbage & 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 ea 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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