Entree: Switzerland – Alpine Switzerland – Capuns (Swiss chard–wrapped dumplings of spiced meat and batter cooked gently in broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 12 large Swiss chard leaves (about 10 oz / 280 g)
- 10 oz (285 g) ground pork
- 6 oz (170 g) cured ham or Bündnerfleisch, finely diced
- 1 cup (120 g) all-purpose flour
- 2 large eggs (about 100 g total)
- 2/3 cup (160 ml) milk
- 1/2 cup (50 g) grated hard cheese (Sbrinz or Parmesan)
- 1 small onion, finely chopped (about 3.5 oz / 100 g)
- 2 tbsp (28 g) butter
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) ground nutmeg
- 2 cups (480 ml) chicken or vegetable broth
- 2 tbsp (30 ml) melted butter for serving
- Kitchen twine or toothpicks for tying (no measurement)

Instructions

1. Prepare chard: Bring a large pot of salted water to a boil. Blanche the chard leaves 30–45 seconds until pliable; immediately transfer to an ice bath. Trim and thinly remove the thickest part of the stems so leaves fold easily.
2. Make filling: In a bowl combine ground pork, diced cured ham, flour, eggs, milk, grated cheese, chopped onion (reserve a tablespoon for browning if desired), salt, pepper, and nutmeg. Mix until a cohesive, slightly sticky mixture forms.
3. Assemble capuns: Lay a chard leaf flat, place about 2–3 tbsp (30–45 g) filling in the center near the stem, fold sides over and roll up like a cigar. Tie with kitchen twine or secure with a toothpick. Repeat to make 12 capuns.
4. Brown (optional): In a large, deep skillet or sauté pan, melt 2 tbsp (28 g) butter over medium heat. Lightly brown capuns on all sides in batches for color, 1–2 minutes per side, then transfer to the pan used for simmering.
5. Simmer in broth: Place browned capuns in a shallow pot or deep skillet. Pour in 2 cups (480 ml) broth so capuns are partially submerged. Cover and simmer gently over low heat 20–25 minutes until filling is cooked through and flavors meld.
6. Finish and serve: Remove capuns from broth, sprinkle with extra grated cheese if desired, and drizzle with 2 tbsp (30 ml) melted butter. Serve hot with the reduced cooking broth spooned alongside.