Mix flour, water, melted butter and yolk in a bowl. Once the ingredients are combined, transfer onto a clean surface and knead until dough becomes uniform and smooth. Cover with plastic film and refrigerate for 30 minutes.
Cut the apple and the pear in small cubes (about ¼ inch or 6 mm).
Add minced pancetta to a medium-sized skillet and sauté over medium heat. Once pancetta changes color, add cubed apple and pear. Cook until pear is soft, but not too mushy. Add a sprinkle of sugar, salt, and pepper. Remove skillet from the heat, add crumble amaretti and transfer to a plate.
Take dough out of fridge and roll it with a rolling pin or a pasta machine until it becomes thin (see photos above), adding a bit of flour if necessary (not too much!). Cut rolled dough in 3.5 inch (9 cm) rounds.
With a teaspoon, place a small dose of filling in the center of each round. Brush some water on the outer part of the round. Fold round in half, forming a dumpling and making sure no air is trapped inside. Press the edges together to seal them tightly.
Bring a pot of salted water to a boil.
Melt butter in a large skillet and set aside.
Gently place the cjalsons in batches in boiling water. Remove them with a slotted spoon once they come to the surface and transfer them in a skillet with melted butter over low heat. Cook for about 2-3 min, turning them gently. Sprinkle with cinnamon, pepper and parmesan cheese.
Recipe by Very EATalian at https://www.veryeatalian.com/cjalsons/