Some of the greatest comfort foods involve carbs, cheese, and cream.
Id like to bring dumplings into the spotlight.
If youve never heard of these leaf-enrobed, cream-bathed parcels, youre in for a treat.
The verdant morsels are draped in a cream sauce and baked with a foil lid.
The steam from the small pool of cream builds in the dish and gently cooks the dumpling.
Theyre served with the cream sauce, topped with cheese, and eaten hot.
It tastes like spinach but less bitter, a bit earthier, and with more structural integrity.
The leafy green brings a flavorful balance to the rich ingredientsa perfect match for the cheese and cream.
In other words, eating four or six feels like a reasonable serving.
Eat them alongside a roast chicken, a stew, or any main dish thatll stick to your ribs.
How to make capuns
1.
Blanch your chard
Bring about six cups of water to a boil in a wide pot.
Cut the stems off about 10 medium-to-large chard leaves.
I cut the stem just at the base of the leaf.
When the water boils, add a heavy pinch of salt and drop in a few leaves.
Repeat with all of the leaves.
Add the eggs, oil, and milk, and mix until just combined.
Dont mix it until smooth or the dumpling can get tough.
Finely chop and pan fry a shallot.
Add it into the batter along with shredded cheese and chopped cured meat.
Shape the capuns
This is optional but I found it made rolling easier.
you’re free to see the notch missing from the leaf in the picture.
Add a tablespoon or so of the batter to the base of the leaf.
Fold the sides up onto the filling first, then roll it up to the tip of the leaf.
Place the capun in a buttered baking dish, seam-side down.
Repeat this with all of the batter.
Err on the side of thinner capuns; they will be more balanced and tender.
I used too much dumpling dough in my capuns, which I realized later.
They were still good but just a little too heavy.
Pour this around the capuns into the dish.
Cover with aluminum foil and bake at 400F for 15 minutes, or until the cream sauce is bubbling.
Be careful of steam when unwrapping.
Top the dish with more shredded cheese, and serve hot.
Blanch the chard for 45 seconds and blot them dry with a paper towel.
Butter a casserole dish and preheat the oven to 400F.
In a small frying pan, lightly oiled, fry the minced shallot until translucent.
Add the eggs, oil, milk, shallot, salami, and parmesan cheese.
Mix until just combined (it will be lumpy.)
Lay out one leaf of chard.
Add a shallow tablespoon of the batter at the base of the leaf.
It will look like a little green package.
Place it in the buttered baking dish.
Repeat this with the remaining batter and chard leaves.
In a measuring cup, combine the broth, salt, and heavy cream.
Pour this into the casserole dish.
Top each capun with shavings of emmentaler cheese.
Cover the dish completely with foil and bake for 15 minutes.
The cream sauce will be boiling and the dumplings will be perfectly steamed.
Be careful when removing the foil, the steam is hot.
Serve the capuns in a puddle of cream sauce.
