Capuns (Swiss Dumplings)

Fancy taking a culinary trip to Eastern Switzerland? Try making these tasty Capuns, traditional Swiss dumplings. 

What are Capuns?

These cabbage dumpling parcels are from the German part of Switzerland (the east). They’re made from local ingredients including Chard and Salsiz, a well-known Swiss-German sausage. The dumplings are then poached in a flavourful creamy bouillon and then served up with grilled cheese and extra strips of sausage. 

The Dough Filling

There’s no kneading necessary in this recipe. So, grab yourself a wooden spoon or a large whisk and get mixing! 

In a large bowl, combine the following ingredients:

• Plain flour
• Salt
• Egg
• Yoghurt
• Pepper
• Nutmeg

Feel free to add more flour or milk depending on the consistency of the dough. You want it to be sticky but not runny. Once you’ve combined those ingredients, add in your fried onion, Swiss sausage, and parsley. If you don’t have access to Salsiz, feel free to substitute it with an alternative saucisson/dried meat. Keep mixing until everything is well incorporated and then set aside in the fridge for 15 minutes. 

Wrapping Capuns

The unique aspect of these green-covered dumplings is the wrapper. The dumpling itself is already made, so technically, you could just poach the dough by itself in the creamy bouillon and it would be a dumpling. However, to complete this dish, you must wrap the dumpling in a wilted Swiss chard leaf. 

Swiss chard is a beautiful leaf with multicoloured stems. Simply trim down the chard so only the leaf remains and keep the stem for another dish. Boil the leaves in water for 1 minute or until they’re malleable enough to work with.

The Poaching Sauce

Possibly the easiest poaching sauce (apart from water). Combine cream and beef stock (or bouillon) in a pan with a touch of water. Bring it up to a simmer and then turn off the heat. Tadaaa, your sauce is ready to begin poaching!

Cooking & Serving Capuns

Once you’ve tucked all of your Swiss dumplings into their leafy beds, place them delicately in an oven dish. Gently pour over your creamy bouillon, cover with tin foil, and then place them in the oven for around 15-20 minutes. 

While you’re waiting, prepare your toppings. Grate some Swiss cheese (Gruyère is always fun) and finely chop up some more salsiz or dried meat. Remove the Capuns from the oven and sprinkle with cheese and salsiz. Optionally, you can grill the cheese to add a bit of colour! Then, serve up on a plate, drizzle over the bouillon sauce, and enjoy!

Want More Dumpling Recipes?

Check Out My Dumpling World Tour Series

I've set myself a challenge to go around the world in 80 dumplings. Why? Because so many countries share a love for dumplings and every country’s dumplings have their own unique twist. From Varenyky in Ukraine to Banh Bot Loc in Vietnam, dumplings are a way for us to celebrate various cultures and culinary differences from all parts of the globe.

Not all my dumpling recipes are up on my website, yet! So, if you’d like to check them out, head on over to my Instagram for the video tutorial and full recipe!

More Delicious Recipes from my Dumpling World Tour