Categories: Soups/stews, Appetizers, Vegetarian 
      Yield: 6 servings 
  
    1/4 lb Frim tofu                           1 tb Corn oil 
      4 tb Water                               8 c  Boiling water 
      1 c  Whole wheat flour                   1 ea Bay leaf 
    1/8 ts Black pepper                        1 tb Soy sauce 
    1/4 ts Salt                                     Chopped scallions 
    1/2 md Head cabbage                    
  
  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