Coddle with dumplings is a St. Patrick’s day feast

Yankee Chef logoBy Jim Bailey

Today’s recipe is Dublin Coddle with Soda Bread Dumplings,  just in time for St. Patrick’s Day. To prepare kale ahead of time, simply tear fresh kale to measure 1 cup and boil until tender, about 3 minutes.

Drain well, squeezing until dry. You can also use other cooked greens as well, such as spinach, purple or white cabbage, cole slaw mix or turnip greens, just to name a few.

We are truly coddling this amazing dish, as we should do.

dublincoddlewithsodabreaddumplings2 pounds potatoes, peeled or unpeeled
1 onion, peeled and chopped
1 large carrot, peeled and sliced
1/2 pound turnip, diced or 1 peeled, sliced parsnip
3 cups beef, chicken or vegetable broth
2 links precooked bangers, diced or sliced *
2 strips bacon, cooked and diced
1/2 teaspoon ground or cracked black pepper
1 recipe Green Soda Bread Dumplings, recipe below

Preheat oven to 350-degrees F. Dice potato into 1-inch cubes. Place in a large saucepan with onion, carrot, turnip, broth, bangers bacon and black pepper.

Bring to a boil and carefully transfer to a casserole dish, or high sided baking pan. make sure you are 2 inches from the rim after transferring. Place in oven, uncovered, and bake 1 1/2 hours.

Meanwhile, at the hour-mark, make dumplings:

In a bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, 2 beaten egg whites, 2 tablespoons melted butter or margarine, 1/2 teaspoon each baking powder and baking soda, 1/2 cup milk and 1/4 cup well drained, cooked kale. Stir well.

When coddle has 20 minutes left to cook, gently pull oven tray out and dollop dumplings on top of coddle using two spoons. Place back into oven and continue cooking an additional 20 minutes, or until dumplings are well browned on top. Remove from oven to serve immediately.

Makes about 4 bowls.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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