This is how we stuffed our pittsburgh dumpling experiment cappelletti.  Cappelletti means “little hats” in Italian –
they’re petite little stuffed Italian dumplings similar to ravioli or tortellini and make perfect floaters for
clear broth, an appetizer plate or main dish.


Pick through the braised meat to remove any bones or cartilage. Grind it through the finest
plate of a meat grinder or chop in a food processor to a fine consistency.

Gently poach the micro-diced carrots & celery in beef broth or water until tender-crisp. Strain.

Transfer the meat to a bowl and add the mincemeat, strained carrot and celery mixture, parmesan,
and cocoa powder.

Stir all the ingredients together and add salt and pepper to taste.