Food
|Friuli Venezia Giulia Region
Stuffed Pasta Dumpling - Cjarsons
Variants
Ingredients
Dough:
100g whole wheat flour, 100g buckwheat flour, 1 egg, water (as needed), parsley (finely chopped), nutmeg (grated), salt
Filling:
150g ricotta, 1 small boiled sweet potato (mashed; lower GI than regular potatoes), cinnamon (to taste), 100g mixed fresh herbs (such as mint, chives, marjoram, lemon balm – finely chopped) Topping:
A small amount of melted butter with sage (or olive oil for a lighter and dairy-free version)
Preparation
Dough:
Combine the flours, egg, chopped parsley, grated nutmeg, and a pinch of salt in a bowl. Add just enough water to form a soft, elastic, and non-sticky dough. Knead gently, then wrap in a cloth or plastic wrap and let rest for 30 minutes.
Filling:
In a separate bowl, mix the ricotta (or tofu) with the mashed sweet potato, chopped herbs, and a pinch of cinnamon. Optionally, you can add crushed nuts (like walnuts or almonds) for texture. Stir until the mixture is well combined and not too moist.
Assembling:
Roll out the rested dough on a lightly floured surface until thin (about 2– 3 mm). Cut into rounds (6–8 cm diameter). Place a small spoonful of filling in the center of each round. Fold into a half-moon shape and press the edges firmly to seal (use a little water if necessary). Optionally crimp the edges with a fork for decoration. Cooking: Bring a large pot of salted water to a gentle boil. Drop in the cjarsons a few at a time to prevent sticking. Once they float, cook for another 2–3 minutes (adjust time depending on dough thickness). Remove carefully with a slotted spoon and drain well.
Topping:
Serve hot, drizzled with melted butter infused with sage, or with a splash of olive oil for a lighter version.
Ingredients
Dough:
100g whole wheat flour, 100g buckwheat flour, 1 egg, water, parsley, musk nut, salt
Filling:
150g ricotta, 1 small boiled sweet potato, cinnamon, 100g herbs Topping: A small amount of melted butter with sage.
Preparation
Dough:
Combine all ingredients to form a soft and non-sticky wrap in a cloth and let it rest for 30 minutes;
Filling:
Combine ricotta with the sweet potato, herbs, and spices or additional elements. Mix well until evenly combined and not too moist;
Assembling:
Roll out the dough on a lightly floured surface until thin (approx. 2–3 mm), cut into rounds (about 6–8 cm diameter), place a small spoonful of filling in the center of each round, fold over into a half-moon and press edges to seal firmly (use a bit of water if needed). Optionally crimp or decorate edges with a fork.
Cooking:
Bring a large pot of salted water to a gentle boil, drop in the cjarsons, a few at a time to avoid sticking, cook until they float and continue for another 2–3 minutes (time may vary slightly based on dough thickness and filling), remove gently with a slotted spoon and drain well.
Topping:
Garnish with melted butter sage or olive oil
Ingredients
Dough:
150g rice flour, 50g potato starch, 50g corn starch, 3 egg, 3g xanthan, 3g guar (or cluster bean), water, parsley, musk nut, salt
Filling:
300g potato, 20g powder cinnamon, 100g sugar, 100g raisins, some mint leaves, 50g butter
Preparation
Dough:
Boil and mash potatoes, combine all ingredients to form a soft and non-sticky dough, wrap in a cloth and let it rest for 30 minutes;
Filling:
Combine potatoes, herbs, and spices or additional elements. Mix well until evenly combined and not too moist;
Assembling:
Roll out the dough on a lightly floured surface until thin (approx. 2–3 mm), cut into rounds (about 6–8 cm diameter), place a small spoonful of filling in the center of each round, fold over into a half-moon and press edges to seal firmly (use a bit of water if needed). Optionally crimp or decorate edges with a fork.
Cooking:
Bring a large pot of salted water to a gentle boil, drop in the cjarsons, a few at a time to avoid sticking, cook until they float and continue for another 2–3 minutes (time may vary slightly based on dough thickness and filling), remove gently with a
slotted spoon and drain well.
Topping:
Garnish with melted butter sage.
Ingredients
Dough:
300g potatoes, 150g flour 00, (optional1 egg), salt, musk nut, parsley
Filling:
150g lactose-free ricotta (or mashed firm tofu for a dairy-free version), boiled potato, herbs, cinnamon, pepper
Topping:
Dairy-free butter or olive oil with sage.
Preparation
Dough:
Boil and mash potatoes, combine all ingredients to form a soft and non-sticky dough, wrap in a cloth and let it rest for 30 minutes;
Filling:
Combine lactose-free ricotta with the potato, herbs, and spices or additional elements. Mix well until evenly combined and not too moist;
Assembling:
Roll out the dough on a lightly floured surface until thin (approx. 2–3 mm), cut into rounds (about 6–8 cm diameter), place a small spoonful of filling in the center of each round, fold over into a half-moon and press edges to seal firmly (use a bit of water if needed). Optionally crimp or decorate edges with a fork.
Cooking:
Bring a large pot of salted water to a gentle boil, drop in the cjarsons, a few at a time to avoid sticking, cook until they float and continue for another 2–3 minutes (time may vary slightly based on dough thickness and filling), remove gently with a slotted spoon and drain well.
Topping:
Garnish with olive oil or plant-based butter
Ingredients
Dough:
300g potatoes, 150g flour 00, salt, musk nut, parsley
Filling:
200g mashed firm tofu (instead of ricotta), boiled potato, herbs, cinnamon, pepper
Topping:
Emulsified oil with sage instead of butter.
Preparation
Dough:
Boil and mash potatoes, combine all ingredients to form a soft and non-sticky dough, wrap in a cloth and let it rest for 30 minutes;
Filling:
Combine tofu with the potato, herbs, and spices or additional elements. Mix well until evenly combined and not too moist;
Assembling:
Roll out the dough on a lightly floured surface until thin (approx. 2–3 mm), cut into rounds (about 6–8 cm diameter), place a small spoonful of filling in the center of each round, fold over into a half-moon and press edges to seal firmly (use a bit of water if needed). Optionally crimp or decorate edges with a fork.
Cooking:
Bring a large pot of salted water to a gentle boil, drop in the cjarsons, a few at a time to avoid sticking, cook until they float and continue for another 2–3 minutes (time may vary slightly based on dough thickness and filling), remove gently with a slotted spoon and drain well.
Topping:
Garnish with oil
