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.
Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and Sauté 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