4 ounces lean ground pork
1/2 cup reduced fat ricotta cheese
1/2 tablespoon minced fresh cilantro
1/2 teaspoon ground black pepper
1/8 teaspoon Chinese five spice powder
20 fresh or frozen, thawed wonton wrappers
1 teaspoon vegetable oil
1/3 cup chopped red bell pepper
1 teaspoon grated fresh ginger
2 (14 1/2 ounce) cans of reduced sodium chicken broth
2 teaspoons reduced sodium soy sauce
4 ounces fresh pea pods
1 (8 3/4 ounce) can baby corn, drained and rinsed
2 green onions, thinly sliced

Cook pork in small nonstick skillet over medium-high heat until no longer pink, about 4 minutes. Cool slightly. Stir in ricotta cheese, cilantro, black pepper and five-spice powder. Place 1 teaspoon filling in center of each wonton wrapper. Fold top corner of wonton wrapper over filling, lightly brush remaining corners with water. Fold sides of wonton wrapper over filling, and tightly roll filled end toward remaining corner. Moisten edges with water to seal. Cover and set aside.

Heat oil in large saucepan over medium heat. Add bell pepper and ginger and cook 1 minute. Add chicken broth and soy sauce and bring to boil. Add pea pods, baby corn and wontons. Reduce heat to medium-low and simmer 4-5 minutes or until wontons are tender. Sprinkle with green onions and serve.

Makes 4 Servings
Serving Size: 12 ounces, including 5 wontons