---------- Recipe via Meal-Master (tm) v8.05
       Title: White Chocolate Ricotta-Filled Cookies
  Categories: Cookies
       Yield: 20 servings
       1 c  Finely chopped toasted
       4 oz Bittersweet chocolate,
            - finely grated
       2 tb Butter, for greasing pans
      40    Sue gow skins, see note
       2 c  Ricotta cheese; room temp
   1 1/3 c  Finely grated white
     1/4 c  Powdered sugar, sifted
       2 ts Finely minced orange peel
            =orange skin only
      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 teaspoon 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 tablespoon 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