for 4 people

Batter

300 g	white flour
3	eggs
1 dl	water
½ dl	cream
½ tsp	salt

Chinese cabbage

500 g	Chinese cabbage, leaves removed
	water, boiling

Filling

1 tbsp	butter
2	onions, finely chopped
2	garlic cloves, finely chopped
1 bunch	peppermint, finely chopped, 1 tbsp set aside
80 g	mountain cheese, coarsely grated
1 tsp	5-spice mix
a little	pepper
¼ tsp	salt

Capuns

2 dl	water
1 dl	cream
2 tbsp	soy sauce

To serve

20 g	mountain cheese, coarsely grated
2 tbsp	fried onions

How it's done

Batter

In a bowl, mix the flour with all the other ingredients up to and including the salt, cover and leave to stand for approx. 30 mins.

Chinese cabbage

Blanch the leaves for approx. 1 min. per batch, remove. Refresh in cold water, drain, place on a tea towel, pat dry.

Filling

Heat the butter in a pan. Add the onions, sauté for approx. 5 mins. Add the garlic, cook briefly. Remove the onions, allow to cool slightly. Add the mint, cheese and onions to the batter, mix, season. Place 1-2 tbsp of filling on each cabbage leaf, fold the sides of the leaf inwards, roll up.

Capuns

Bring the water, cream and soya sauce to the boil in a wide pan. Reduce the heat. Add the capuns, cover and simmer for approx. 8 mins. Remove the lid and simmer for a further 5 mins.

To serve

Serve the capuns with the sauce, top with the cheese, fried onions and reserved mint.

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