Steve Cooks

Steve's Swiss Dumplings (Capuns)

Great to use up all that spinach you're growing. Warming and filling dumplings in a creamy chicken broth. Jerky can be substituted for the sausage/ham.
Steve's Swiss Dumplings (Capuns)


Combine Flour, salt, pepper, eggs and milk to form a batter/dough, rest for 30 minutes (This is important!)

Blanch Silverbeet leaves for 30 seconds, dump into icy water, drain and dry

Sauté meat, onions parsley for 3 mins in butter

Add meat to batter and fold in

Place a TBS or so of batter mix onto each leaf, fold from stem end wrapping like a Dolmade

Place Capuns into a pan of simmering stock and cream, simmer for 15 mins

Plate into shallow bowls with some stock/cream, top with Gruyere, Parmesan and bacon bits place under grill to melt cheese.


  • 1 cup plain flour

  • 1 tsp salt

  • Pinch of pepper

  • 2 eggs

  • 50 ml milk

  • 1 TBS Butter

  • 150g Chopped Salami (bacon, ham or jerky, even dried fish could be used)

  • 2 Spring Onions finely chopped

  • Handful of Parsley finely chopped

  • 12 large Silverbeet or Chard leaves

  • 3 cups stock of choice

  • 1 cup cream (or creme fraiche)

  • 1 cup grated Gruyere and Parmesan (mixed)

  • 1 TBS Bacon bits

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