forkue
Capuns (Swiss Chard Dumplings)

Swiss · Dinner · Medium

Capuns (Swiss Chard Dumplings)

Total
1 hr 35 min
Prep
1 hr 5 min
Serves
4
Calories
500
Jump to recipe

Chard leaves wrap herb-flecked dumpling batter and cured meat, gently poached in cream and broth for a Swiss supper from Graubunden.

A soft egg-and-flour batter becomes the tender center of Capuns (Swiss Chard Dumplings). Blanched leaves fold around small spoonfuls, then a shallow covered poach sets the filling while keeping the chard green and supple.

Large leaves are easier to roll; trim away thick stems that resist folding. Graubunden salsiz can be difficult to find, so mild dry-cured salami supplies the savory meat flavor in this home-kitchen version.

HerbyCreamySavoryComfort FoodClassicNut-freeHigh-protein

Method

  1. Beat all-purpose flour, eggs, milk, salt and black pepper into a thick, sticky batter. Cover and rest for .

  2. Meanwhile, melt butter in a skillet over medium heat. Cook onion for until soft. Stir in salami, parsley and chives, then cool slightly and fold into the batter.

  3. Bring a large pot of water to a simmer. Blanch swiss chard leaves in two batches for each until flexible. Cool in cold water and pat dry.

  4. Lay leaves flat, overlapping torn edges. Divide filling among them, about 1 1/2 tbsp each, then fold in the sides and roll into snug parcels.

  5. Bring beef broth and heavy cream to a gentle simmer in a wide saute pan. Add parcels seam-side down in one layer, cover and poach over low heat for until the filling is firm, fully set and reaches 160°F.

  6. Lift capuns into bowls and spoon over the warm poaching liquid.

Forkue tips

  • Save the chard stems for another meal. If the leaves are small, overlap two to make a wrapper rather than overfilling a fragile single leaf.

Storing and reheating

Refrigerate parcels in their sauce for 2 days. Reheat covered over low heat with a splash of broth, lifting carefully so the wrappers stay intact.

Kitchen gear

Wide saute panTop picks on AmazonSaucepanTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

500Calories
24gProtein
44gCarbs
25gFat

Photo: upload by Adrian Michael, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Capuns (Swiss Chard Dumplings): FAQ

Can I use spinach instead of chard?

Large spinach leaves can work, but they tear more easily. Overlap several blanched leaves and use smaller spoonfuls of filling to keep the parcels manageable.

Why is the filling still sticky inside?

The parcels may be too large or the poaching liquid too cool. Keep a gentle simmer under the lid and check one center is set before lifting out the batch.

How do I store and reheat Capuns (Swiss Chard Dumplings)?

Refrigerate parcels in their sauce for 2 days. Reheat covered over low heat with a splash of broth, lifting carefully so the wrappers stay intact.

How long does Capuns (Swiss Chard Dumplings) take?

About 1 hr 35 min in total: 1 hr 5 min prep and 30 min cooking.

What do I need to make Capuns (Swiss Chard Dumplings)?

The key ingredients are swiss chard leaves, all-purpose flour, eggs, milk, salami and onion, plus pantry basics.

Any tips for Capuns (Swiss Chard Dumplings)?

Save the chard stems for another meal. If the leaves are small, overlap two to make a wrapper rather than overfilling a fragile single leaf.

Cook this next

More swiss chard leavesMore eggsMore salamiMore chives