Capuns Recipe

• 300 gm Flour
• 1 tsp Salt
• 3 x Large eggs
• 1 1/2 ml Lowfat milk and water mixed
• 1 bn Chives, minced
• 1 bn Parsley, minced
• 2 Tbsp. Rosemary sprigs, minced
• 2 Tbsp. Basil, minced
• 1 sm Onion, minced
• 50 gm Lean bacon, cut in small cubes
• 100 gm Buendner Salsiz or possibly Landjaeger, cut in small cubes
• 16 whl Swiss chard leaves Salted water
• 1 Tbsp. Butter
• 2 ml Vegetable broth
• 2 ml Heavy cream Pepper

1. Mix the flour and the salt together.
2. Mix the Large eggs with the milkwater and add in to the flour.
3. Form a smooth dough with the kitchen spoon.
4. Add in the herbs, onions and the meat.
5. Let it rest for 1/2 hours.
6. Cut out the middle white part of the Swiss chard and half the leaves.
7. Cook quickly in salted water.
8. Drain and dry.
9. Spread on a towel.
10. Add in the filling with a tsp.
11. and form little pkgs.. Saute/fry them in the butter till browned on all sides.
12. (Add in this point the capuns can be refrigerated till the next day to finish).
13. Put them all into a big pan or possibly two little ones.
14. Pour the broth and the cream over them and grnd some pepper over them.
15. Cook covered for about 15 minutes.
16. NOTES : This can also be served as an appetizer.

flour, salt, eggs, milk, chives, parsley, rosemary sprigs, basil, onion, bacon, landjaeger, chard, butter, vegetable broth, pepper

Taken from cookeatshare.com/recipes/capuns-99408 (may not work)