| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups/stews, Appetizers, Vegetarian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Source Unknown From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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