Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part.[1] They are made from Spätzle dough[2] with pieces of dried meat, such as air-dried beef (Bündner Fleisch) and/or Salsiz,[3] and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese.[4]
Type | Dumpling |
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Place of origin | Switzerland |
Region or state | Graubünden |
Main ingredients | Spätzle dough, dried meat, chard leaf |
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