Dumplings
1/4 pound firm tofu
4 tablespoons water
1 cup whole wheat flour
1/8 teaspoon black pepper
1/4 teaspoon salt

Soup
1/2 medium head cabbage
1 tablespoon corn oil
8 cups boiling water
1 bay leaf
1 tablespoon soy sauce
Chopped scallions

Dumplings: Blend tofu with water until smooth.

Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.

Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.

Add water and bay leaf; return to a boil.

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.

Servings: 6