BLUE WINDOW | Food Travels in the Alps | Capuns (Swiss chard savoury dumpling parcels)

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SWITZERLAND

Filling

  • 300 g white spelt / white wheat flour
  • 180 g (3) eggs
  • 100 ml milk
  • Salt, large pinch

Whisk the eggs and milk together, beat into the flour with the salt.

Filling 2

  • 150 g salsiz sausage / landjäger sausage, diced
  • 100 g onion, finely chopped
  • 75 g Bündnerfleisch, diced
  • 10 g butter
  • 5 g mint, chopped
  • 5 g parsley, chopped
  • 5 g scallion / chives, chopped

Sweat onions in butter covered for 15 minutes, allow to cool, add herbs and scallions or chives, and work into the dough followed by the meat and sausage.

Wrapping

  • 30 chard leaves, blanched in boiling water for one minute, drenched in cold water

Finish

  • 500 ml water
  • 5 g Swiss bouillon powder
  • Salt, large pinch
  • Sbrinz, grated, for garnish

Place a portion of the dough in the centre of each leaf, bring the edges together and roll into a parcel. Add bouillon to the water, heat gently. Put the capuns into the bouillon, stacked against each other, simmer for about 10 minutes. Remove the capuns to warmed soup bowls, and pour over some of the cooking liquid. Sprinkle with cheese.