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

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.

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.

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.

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!