Vegetarian Capuns

Ingredients for 2 servings:

• 10 sprigs of chard, large leaves
• 100 g flour (knöpfli flour)
• 50 g flour
• 1 tsp salt
• a little pepper
• 1 ¼ dl liquid (1/2 milk / 1/2 water)
• 1 egg(s)
• 150 g smoked tofu
• 25 g mountain cheese (Grisons mountain cheese) or mature hard cheese
• 4 sprigs of parsley
• ½ stalk peppermint, leaves
• 1 ½ dl vegetable stock
• 1 dl full cream
• ½ dl white wine
• ½ tsp, leveled spice mix, Ayurvedic (Agni Plus)
• Fat for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Mix the flour, salt, and pepper in a bowl. Add the egg to the milk and water and whisk. Add the milk, egg, and water to the flour, mix with a wooden spoon, and beat until the batter is shiny and bubbling. Cover and let rest at room temperature for 30 minutes. Cut the tofu into very fine cubes and fry in a frying pan with a little fat until crispy, set aside, and let cool. Remove the chard leaves from the stems and flatten any thick leaf veins. Blanch in plenty of hot, salted water (not boiling) for 1 minute, then immediately refresh in cold water. Carefully spread out on a cloth and dry. Preheat the oven to 60°C to keep the prepared Capuns warm if there isn’t enough room in the frying pan. Finely chop the parsley and peppermint. Add the tofu cubes, parsley, and peppermint to the batter and mix well. Place 1-2 tablespoons of the dough mixture onto each chard leaves. Roll the chard leaves up nicely so that no dough is visible. Combine the vegetable stock, Agni Plus, cream, and white wine in a large pan and bring to a boil. Carefully add the chard parcels to the liquid. Reduce the heat, cover, and simmer for about 8 minutes. If there isn’t enough room in the pan for all of the chard parcels at once, remove them, set them aside on a plate in the preheated oven, and prepare the remaining parcels. Just before the end of the dish, add the warmed Capuns back in. Serve in a soup bowl with the remaining liquid and sprinkle with the grated mountain cheese. If there is any leftover dough mixture, it can be used to make Spätzli. Fry them and then add them to the Capuns on the plate. The prepared Capuns can be kept covered in the refrigerator for 1-2 days.