Capuns – Stuffed with Salsiz

Mix flour, salt and pepper in a baking bowl. Beat the yolks with the milk water, add all at once, mix with a ladle and beat (or work with the dough hook of a hand mixer) until the dough is shiny and bubbles.

Cover and let stand at room temperature for about half an hour.

Cut stems of chard leaves into small pieces, cut thick leaf veins level. Blanch leaves in batches in salted water for about 1 minute, remove, spread out on kitchen towel, dry with kitchen roll.

Whip egg whites with salt until stiff, fold into dough. Mix Salsiz, Sbrinz and kitchen herbs into the dough. Divide 1 heaping tablespoon of dough evenly among the sheets, wrap sides of sheets, roll up tightly.

Bring soup to a boil with pepper and nutmeg in a wide skillet; reduce heat. Gently roll capuns in batches with lid closed for about eight min, remove, drain.

Heat butter in a coated pan. Heat capuns in it, turn once to the other side, arrange on hot plates, drizzle remaining butter over it.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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