White Chocolate Ricotta-Filled Hazelnut-

INGREDIENTS

INSTRUCTIONS

From: Linda Place <placel@worldnet.att.net>
Date: Tue, 2 Jul 1996 00:52:18 GMT
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-inch between each skin. Sprinkle about 21/2 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 peel; 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.
The San Francisco Examiner, February 9, 1994
MC-Recipe Digest V1 #136
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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