Capuns are dumplings wrapped in chard leaves stemming from the Swiss canton of Graubünden. While they traditionally rely on bacon, I gave sundried tomatoes and mushrooms a shot in the leading role. Umami has to come from somewhere. Moreover I added cheese to the filling and browned with cheese and cream in the oven. I believe both do not necessarily correspond to the default approach. Ingredients Serves 4 hungry people.
