Valley Specialty · Chard-Wrapped Dumplings
Capuns
🥬
Photo coming soon
The dough is essentially the same Spätzle-style batter used elsewhere in the Alps — but here it's bundled inside chard leaves like little green parcels before cooking.
A Spätzle-style dough studded with cured meat is wrapped in blanched chard or spinach leaves, simmered in broth, then finished with melted butter and cheese. Graubünden market stalls and village festivals serve them by the plate as a hearty regional classic.
Why it's made this way: Wrapping the dough in leaves reflects the valley farming tradition of using whatever grew close to hand — grain, cured meat, and garden greens folded into one dish.
More from Switzerland
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.