Capuns (Swiss Chard Dumpling Parcels)
Swiss chard leaves wrapped round a herby spaetzle style batter, simmered in milk and stock and finished with cheese.
- Time1 hr 15
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 624kcal
- 71.9gcarbs
- 17.3gof which sugars
- 24.1gfat
- 11.5gsaturates
- 33gprotein
- 10.6gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Blanch the chard leaves in boiling water for 30 seconds. Lift into cold water, then pat dry and cut out any thick central stalk.
0 min 30 s - 2
Mix the flour, eggs, 150 ml of milk, a pinch of salt and some black pepper into a thick, smooth batter. Stir in the ham, parsley and chives. Leave to stand for 10 minutes.
10 min - 3
Lay a leaf flat and spoon a heaped tablespoon of the batter in the middle. Fold in the sides and roll up like a small parcel. Repeat with the rest.
- 4
Pack the parcels seam side down in one layer in a wide pan. Pour over the 300 ml of milk and the stock so they are just covered.
- 5
Cover and simmer very gently for 25 minutes, until the dumplings are set and firm to the touch.
25 min - 6
Meanwhile, melt the butter in a frying pan and cook the onion for 12 minutes, until golden and sweet.
12 min - 7
Lift the capuns into a warm dish with a little of the cooking liquid. Scatter over the Gruyere and the onions and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
