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- 1/4 pound firm tofu
- 4 tablespoons water
- 1 cup whole wheat flour
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 medium head cabbage
- 1 tablespoon corn oil
- 8 cups boiling water
- 1 bay leaf
- 1 tablespoon soy sauce
- Chopped scallions
Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
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.