Recipe for Capuns

Recipe for Capuns   serves 4-5

1 1/2 c. gluten free flour

2 eggs

1/3 c. water… more if batter is too dry.

salt and pepper

Chives and Parsley  about 1/4 c. combined

1/4 c. finely chopped dried beef or cured sausage… venison sticks would be perfect.

Mix batter and let rest.  Chop chives and parsley very fine along with the sausage and add to the batter.

Wash Swiss Chard leaves and pat dry.  Cut out the large vein and use the back of a spoon to crush the smaller veins.  This will make them easier to fold.  Cut the leaves into triangle shapes.

Put about 1 Tbsp. of the dumpling mixture in the swiss chard leaf and wrap like a little burrito.  This might take some practice.  The trick is that all of the dumpling mixture is inside the leaf and the fold side is down.  Place the little bundle in the bottom of a stock pot or dutch oven.  Fill the entire bottom of the pan.  Add a little beef or chicken broth and a little water to cover the bottom of the pan and steam the Capuns for about 8 minutes. They can be served like this topped with a little butter and grated Parmesan cheese, or you can serve in a broth.

To make the broth:

Saute a small shallot chopped very fine in 2 Tbsp. of butter over medium heat until soft.  Add 1/3 C. dry white wine and bring to a boil.  Add 1 C. beef broth and 1/3 C. half and half, or a little less if using cream.  I also add a little bit of garlic powder about 1/8 tsp.  Allow this to reduce and then ladle into a bowl.  Add the Capuns and top with grated Parmesan cheese.