Capuns

{{Short description|Stuffed chard leaves from Swiss cuisine}}

{{Infobox food

| name = Capuns

| image = Capuns Trun.JPG

| image_size = 250px

| caption =

| alternate_name =

| country = Switzerland

| region = Graubünden

| creator =

| course =

| type = Dumpling

| served =

| main_ingredient = Spätzle dough, dried meat, chard leaf

| variations =

| calories =

| other =

}}

Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part.Charly Bieler, Evelyn Lengler (2006). Capuns Geschichten, p. 303. Desertina Verlag Bündner Monatsblatt, Chur. {{ISBN|978-3-85637-306-1}}. They are made from Spätzle dough{{cite book | last=Flinn | first=C. | title=Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes | publisher=Formac Publishing Company Limited | year=2009 | isbn=978-0-88780-853-1 | url=https://books.google.com/books?id=FMjxPfNuh5QC&pg=PA58 | accessdate=November 5, 2016 | page=58}} with pieces of dried meat, such as Bündnerfleisch and/or Salsiz,{{cite book | last=Steves | first=R. | title=Rick Steves Switzerland | publisher=Avalon Travel Publishing | series=Rick Steves | year=2014 | isbn=978-1-61238-766-6 | url=https://books.google.com/books?id=n4XiAgAAQBAJ&pg=PA312 | accessdate=November 5, 2016 | page=312 }}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }} and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese.{{citation

|title=Lonely Planet Switzerland

|publisher=Lonely Planet

|author=Nicola Williams

|edition=6

|year=2009

|isbn=978-1-74104-785-1

|page=44

| accessdate = 2010-10-23

| url = https://books.google.com/books?id=YKsnCK39IpAC&q=Capuns+swiss&pg=PA44

}}

File:Capunsblätter.jpg|Preparation of Capuns