This variation of cabbage soup with egg dumplings has a buttery taste without the butter. The trick? Using unrefined, cold–pressed corn oil, available in health food stores and gourmet specialty shops. If you don’t have it, substitute unrefined sesame oil.
1 egg and 1 tablespoon water (or ¼ pound firm tofu and 4 tablespoons water)
1 cup sifted whole wheat pastry flour or barley flour
1/8 teaspoon freshly ground black pepper (optional)
¼ teaspoon sea salt
½ head cabbage
¼ cup water plus 1 teaspoon oil
6 – 8 cups boiling water
1 bay leaf
1 tablespoon soy sauce or to taste
Chopped scallions (green and white parts for garnish)
1. Beat together the egg and water, or blend tofu with the water in a blender, until smooth.
2. Sift together the dry ingredients. Stir in the egg or blended tofu. Knead 1 minute, then form into ½ inch balls. Set aside.
Mince the core of the cabbage and shred the leaves finely.
1. Heat the water-oil mixture in a large pot. Add the cabbage and sauté over medium heat until golden.
2. Add the water and bay leaf, and return to a boil. Drop the dumplings into the boiling soup. Bring to a boil again, cover and simmer until the cabbage is tender and the dumplings float to the top, about 10 – 15 minutes.
3. Remove and discard the bay leaf. Add the soy sauce to the soup and simmer 5 minutes more.
4. Pour the soup into 6 soup bowls and garnish with the scallions.