---------- Recipe via Meal-Master (tm) v8.05
 
      Title: White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies
 Categories: Cookies
      Yield: 20 Servings
 
      1 c  Hazelnuts;
           - toasted, finely chopped
      4 oz Bittersweet chocolate
           - (1 c); finely grated
      2 tb Butter; for greasing pans
     40    Sue gow skins; up to 44,
           - see note
     15 oz Ricotta cheese (2 c);
           - room temperature
  1 1/3 c  White chocolate;
           - finely grated
    1/4 c  Powdered sugar; sifted
      2 ts Orange zest; finely minced
 
  Preheat oven to 350 F. In a medium bowl, combine the hazelnuts and
  chocolate; mix well. Generously grease 2 heavy-gauge baking sheets
  with the butter. Arrange 9 to 12 sue gow skins on each baking
  sheet, leaving approximately 3/4" between each skin. Sprinkle about
  2-1/2 ts of the hazelnut-chocolate mixture on each skin. Bake 9 or
  10 minutes, rotating the pans from bottom to top and back to front,
  until the skins are light golden brown on the edges. The chocolate
  will not melt. Remove from the oven and cool skins on baking racks.
  Prepare the remaining skins the same way and bake until done. Cool
  to room temperature.
  
  In a medium bowl, combine the ricotta cheese, white chocolate,
  sugar, and orange zest; mix well. Using approximately 1 tb per
  cookie, center the ricotta mixture on the nut-chocolate side of the
  skins. Top each with remaining skins, nut-chocolate side up. Serve
  on a large platter garnished with mint sprigs or curled orange
  zest.
  
  Note:

  Sue gow skins are thin, round wrappers used to make Asian
  dumplings, dim sum, wontons, etc. If you cannot find sue gow skins,
  substitute square wonton wrappers, but avoid potsticker skins
  because they are too thick for this recipe.
  
  Recipe FROM: The San Francisco Examiner, Feb 9, 1994
 
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