Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Firm tofu

  2. 4 tablespoons 60ml Water

  3. 1 cup 62g / 2 1/5oz Whole wheat flour

  4. 1/8 teaspoon 0.6ml Black pepper

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/2 Cabbage

  7. 1 tablespoon 15ml Corn oil

  8. 8 cups 1896ml Boiling water

  9. 1 Bay leaf

  10. 1 tablespoon 15ml Soy sauce

  11. Chopped scallions

Instructions Jump to Ingredients ↑

  1. Dumplings: Blend tofu with water until smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2" balls and set aside.

  2. 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.

  3. 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.

  4. Source Unknown


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