GYOZA CANNOLI

FILLING

1. Add thickened cream to bowl and whisk until stiff peaks form.
2. Drain ricotta cheese and place into separate bowl.
3. Mix in icing sugar, vanilla essence, ground cinnamon into ricotta.
4. Now fold in whipped cream, orange zest and dark chocolate.
5. Place filling in a piping bag or a zip lock bag (& cut the corner to pipe prior to serving)
6. Set aside in fridge whilst preparing the cannoli shells.

CANNOLI SHELLS

1. Open Gyoza wrappers and take the whole stack out, and cut in half.
2. Wrap 2 pieces per cannoli rod mould, sealing the ends with water. (See photo reference)
3. Deep fry the cannoli rod moulds in cooking oil for 30-45 seconds or until lightly golden.
4. Remove cannoli shells to drain excess oil and cool on a rack. (The cannoli shells will continue to cook and darken a few shades darker whilst cooling)

Pipe the filling into cannoli shells, dust with icing sugar and enjoy!

**Optional additions: dip ends in chopped pistachios or chocolate