4 ounces lean ground pork
1/2 cup reduced-fat ricotta cheese
1/2 tablespoon minced fresh cilantro
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon Chinese 5-spice powder
20 fresh or thawed frozen wonton skins
1 teaspoon vegetable oil
cup chopped red bell pepper
1 teaspoon grated fresh ginger
2 can fat-free reduced-sodium chicken broth (14 1/2 ea)
2 teaspoons reduced-sodium soy sauce
4 ounces fresh pea pods
1 can baby corn - (8 3/4 oz) rinsed, drained
2 green onions thinly sliced
Cook pork in small nonstick skillet over medium-high heat 4 minutes or until no longer pink. Cool slightly; stir in ricotta cheese, cilantro, black pepper and 5-spice powder.
Place 1 teaspoon filling in center of each wonton skin. Fold top corner of wonton over filling. Lightly brush remaining corners with water. Fold left and right corners over filling. Tightly roll filled end toward remaining corner in jelly-roll fashion. Moisten edges with water to seal. Cover and set aside.
Heat oil in large saucepan. Add bell pepper and ginger; cook 1 minute. Add chicken broth and soy sauce; bring to a boil. Add pea pods, baby corn and wontons. Reduce heat to medium-low and simmer 4 to 5 minutes or until wontons are tender. Sprinkle with onions.
Comments: A Chinese specialty similar to Italian ravioli, these bite-size dumplings consist of paper-thin dough filled with pork, ricotta cheese, cilantro and Chinese five-spice powder.