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Capuns — Chard Rolls with Dumpling Filling and Dried Beef
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Source: https://recipheon.com/en/recipes/main-dishes/capuns-chard-rolls-with-dumpling-filling-and-dried-beef
About this recipe
Capuns are chard-leaf rolls filled with soft dumpling batter, herbs, and dried beef. The filling resembles thick spaetzle batter: it is mixed with a spoon, not rolled out like pasta. In this version, finely diced Bündnerfleisch gives it a distinctive flavor, while parsley and chives add a fresh aroma. Remove the thick ribs from the leaves, briefly blanch, and dry them so they fold without splitting. The rolls cook gently, covered, in broth, allowing the dumpling filling to set while the leaves stay tender. Serve with the hot cooking liquid, grated Gruyère, and onions cooked until golden in butter. The recipe makes twenty rolls, five per portion.
Ingredients
Rolls, broth, and finishing
300 g raw chard leaves, leafy parts only, about 20 large intact leaves; weight after removing stems and thick ribs
250 g dry white wheat flour, type 450 or 500
150 g raw whole chicken eggs without shells, about 3 size M eggs
125 ml cow's milk with 3.2% fat
120 g ready-to-eat dry-cured beef, Bündnerfleisch, without inedible casing
10 g fresh parsley leaves
10 g fresh chives
500 ml ready-to-use clear unsalted liquid vegetable broth; all cooking liquid is served
40 g unsalted butter with 82% fat
100 g raw yellow onion, peeled weight
80 g full-fat cow's milk Gruyère, weight without rind
12 g fine salt; 2 g for the batter and 10 g for the blanching water, which is drained off
0.5 g ground black pepper
3 l water; 2 l for blanching and 1 l for cooling the leaves, both portions drained off
Steps
Mix the flour with 2 g of salt and the pepper in a bowl. Beat the eggs with the milk, pour into the flour, and stir vigorously with a wooden spoon for about 3–5 minutes until you have a smooth, thick, sticky batter that falls from the spoon in heavy ribbons. Cover and leave for about 30 minutes; meanwhile, prepare and blanch the leaves and chop the filling additions.
Prepare twenty large chard leaves with their stems removed. Cut out the thick rib at the base in a narrow V without cutting through the whole leaf. Bring 2 l of water with the remaining 10 g of salt to a boil and blanch the leaves in three batches for about 1 minute each, just until wilted. Transfer to a bowl of 1 l of cold water, then drain gently and spread on a clean cloth. Pat dry so no puddles remain on the surface; discard the water from both vessels.
Finely dice the Bündnerfleisch and finely chop the parsley and chives. Once the batter has rested, stir in the meat and herbs. It should be thick, sticky, and spoonable; do not knead it, and do not add flour for dusting.
Lay a leaf smooth-side down and place some filling just below the center. Divide the mixture as evenly as possible among twenty leaves, about one full tablespoon each; do not spread it over the whole surface. Fold the bottom edge over the filling, fold the sides inward, and roll into a small parcel about 5–6 cm long, leaving a little room for the batter to expand. Overlap the leaf edges where the rib was cut out and set finished rolls seam-side down.
AI-generated Bring the broth to a gentle boil in a wide saucepan or deep skillet with a lid, about 30 cm across. Arrange the rolls close together in a single layer, seam-side down; they do not need to be fully submerged. Cover and cook over low heat for about 20 minutes so the liquid barely trembles, without turning the rolls. Cut one open: the filling should be uniform, elastic, and set, without pasty raw batter; if needed, cook covered for about 5 minutes more.
While the rolls cook, slice the onion into thin half-moons and grate the cheese. Melt the butter in a small skillet, add the onion, and cook over medium-low heat for about 12–15 minutes, stirring often. The onion should soften and turn golden, and the butter should keep a pleasant aroma; lower the heat if the onion edges darken too quickly.
Put five rolls in each of four deep plates and divide all the hot broth from the pan among them. Sprinkle with grated Gruyère and top with the onions and all the butter from the skillet. Serve immediately, when the cheese begins to soften on the hot capuns.
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