Capuns (Swiss Chard-Wrapped Spätzle Dumplings)
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Swiss chard leaves wrap around a sticky dough of flour, egg, smoked bacon, and parsley, and the little rolls poach in beef broth enriched with milk and cream.
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Trimming away the thick part of each stem lets the leaf fold neatly around the filling, and a leaf that is still stiff softens with a brief dip in boiling water. Chopping the bacon and parsley very fine spreads their flavor through every bite. The broth stays at a quiet simmer, because hard bubbling can unfold or tear the chard wrappers. Grated Gruyere over the finished rolls adds a nutty, salty finish.
Ingredients
Instructions
- 1
Wash the Swiss chard leaves and carefully cut away the thick, tough parts of the stems, leaving only the tender leaf parts.
- 2
Finely chop the smoked bacon and parsley.
- 3
Whisk the flour, eggs, and 50ml milk in a bowl, then stir in the bacon and parsley to form a sticky spätzle dough.
- 4
Spread a Swiss chard leaf flat, place a spoonful of dough on it, and roll it up tightly, folding in the sides.
- 5
Pour the beef broth, remaining 50ml milk, and heavy cream into a pot, bring to a simmer, add the rolls, and cook over medium-low heat for 15 minutes.
- 6
Transfer the cooked capuns to a plate, top with grated Gruyere cheese, and serve.
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