• Pre-heat the oven to 210C or 190C fan.

For The Dough

• In a large bowl, add in all of the ingredients apart from the sausage, fried onions, and parsley. Mix thoroughly until well combined.
• Then, add in the three remaining ingredients and mix mix mix!
• You want the dough to be of a similar consistency to a very thick cake batter. If the mixture is too wet, simply add more flour.
• Cover with cling film and set aside in the fridge for 15 minutes.

The Wrapper

• Cut off the stems of the Swiss chard so you're left with the leaf.
• Boil the leaves for 1 minute and then remove and pat dry.

Wrapping The Dumpling

• Place a chard leaf on a surface and place a spoonful of the dough at the thicker-ended stem side of the leaf. Gently wrap and roll the dumpling up into a parcel by folding in the edges as you go.
• Repeat this process with all the other 6 dumplings.

Cooking & Serving The Capuns

• Place the Capuns in a baking dish and pour over the creamy bouillon.
• Cover the dish with tin foil and place the dumplings into the oven for 15-20 minutes.
• Remove the dumplings from the oven and sprinkle them with Gruyère cheese and dried sausage. Serve up and enjoy!