Kale dumplings with brothy butter beans from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 249) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned diced tomatoes for canned crushed tomatoes, Parmesan for cheddar, brown onions or eschalots for leeks, and spinach or silverbeet for kale.

  • Saladly on May 21, 2026

    Very impressive dish. Easy to prepare.

  • Lsblackburn1 on October 27, 2025

    This is delicious. My dumplings took about 20 minutes to get cooked. I had some flageolet beans that I needed to use up, but I think a larger, less delicate white bean would work better.

  • crandall57 on June 18, 2024

    This dish was excellent! I made the full amount of sauce, but only used one jar of beans for 2 people. I used Borlotti Beans from Jovial foods. I only used 2 tablespoons of tomato paste (I freeze it in one tablespoon portions). I used sherry vinegar instead of red wine vinegar. I cut the dumpling recipe in 1/2 for two people. Because of a gluten allergy, I used Cup for Cup gluten free flour (contains xanthan gum); the one without milk powder. I used Earth Balance butter (casein allergy) and sheep's milk Manchego cheese. I used 1/2 an egg and Barista Oat milk. I will make this again. I was not a lot of work for a lot of great flavor. I used a 1 1/2 tablespoon scoop and, using that scoop, I made 9 dumplings, so I think mine were smaller than intended. They cooked perfectly in the 15 minutes she recommended.

  • roroj1 on January 23, 2024

    Incredible! The dumplings did take way longer to cook than what was stated in the recipe though

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