Capuns

Capuns
Type	Dumpling
Place of origin	Switzerland
Region or state	Graubünden
Main ingredients	Spätzledough, dried meat,chardleaf
	Media: Capuns;

Capunsis atraditional foodfrom the canton ofGraubündeninSwitzerland,predominantly made in the eastern part.^[1]They are made fromSpätzledough^[2]with pieces of dried meat, such asBündnerfleischand/orSalsiz,^[3]and rolled in achardleaf. They are boiled in a gravy ofbouillon,milk and water and served covered with grated cheese.^[4]

References

^Charly Bieler, Evelyn Lengler (2006).Capuns Geschichten,p. 303. Desertina Verlag Bündner Monatsblatt, Chur.ISBN 978-3-85637-306-1.
^Flinn, C. (2009).Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes.Formac Publishing Company Limited. p. 58.ISBN 978-0-88780-853-1.RetrievedNovember 5,2016.
^Steves, R. (2014).Rick Steves Switzerland.Rick Steves. Avalon Travel Publishing. p. 312.ISBN 978-1-61238-766-6.RetrievedNovember 5,2016.^{[permanent dead link]}
^Nicola Williams (2009),Lonely Planet Switzerland(6 ed.),Lonely Planet,p. 44,ISBN 978-1-74104-785-1,retrieved2010-10-23

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