Lightly dust both sides of the Dumpling Wrappers (20) with All-Purpose Flour (to taste) to prevent sticking.
Rub a little bit of the White Wine (1/4 cup) on one edge of the wrapper, then pinch 2 edges together to form a tube. Set aside and repeat with the rest.
Add enough Canola Oil (as needed) to a frying pot until it reaches 2-inches deep, then set over medium heat until the oil reaches 325 degrees F (160 degrees C), and keep it there.
Insert the end of a large wooden spoon in one of the wrapper-tube, brush the outside with white wine, then lower into the frying oil.
Keep the wooden spoon inserted until the shell has puffed and set in shape. Then remove it. Fry the shell until golden brown on all sides. Once removed, you can use the spoon to fry the next shell as long it doesn't crowd the pot.
Let the shells drain and cool on a cooling-rack. Mix Granulated Sugar (1/4 cup) and Ground Cinnamon (1 teaspoon). Then roll the shells in the cinnamon sugar to coat. Set aside.
In a food processor, blend Ricotta Cheese (1 1/2 cup), Maple Syrup (6 tablespoon), and Ground Allspice (1/8 teaspoon) until smooth and silky.
Don't fill the cannoli if it won't be eaten within 2 hours. Transfer the filling to a pastry bag and fill each cannoli shells from both ends.
Dust with Powdered Confectioners Sugar (to taste) and serve. Enjoy!