Some of the best comfort foods contain carbs, cheese, and cream. I want to give dumplings the spotlight. While there are as many dumpling variations as there are people on the planet (I’m only slightly exaggerating), I’ve been indulging in Swiss capuns lately. If you’ve never heard of these leaf-covered, cream-drenched parcels, you’re in for a treat.
Swiss Chard Wrapped Dumplings with Bacon and Browned Butter Capuns | Cooking | Tasting Table
These savory bundles had never entered my universe until a few months ago, and it took a layover in Zurich for that to happen. While there were plenty of things I enjoyed eating during my short 14-hour stay (yes, lots of chocolate happened), the capuns stuck with me.
Swiss capuns originate from Graubünden in Switzerland, but they are widely eaten and recipes seem to vary from family to family. They consist of a simple flour dumpling dough, which may contain bits of dried meat, cheese or herbs and are rolled in a blanched leaf of Swiss chard. The green morsels are draped in a cream sauce and baked with a foil lid. The steam from the small puddle of cream collects in the dish and gently cooks the dumpling.
They are served with cream sauce, sprinkled with cheese and eaten warm.
