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.
3 cups mincemeat, preferably homemade
4 cups beef remaining from making beef stock
1/2 cup micro-diced carrot
1/2 cup micro-diced celery
1 TBS high quality cocoa powder
1/4 cup grated parmesan reggiano
salt and fresh ground pepper to taste
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.