Ginger Wonton Soup

• 4 ounces lean ground pork
• 1/2 cup reduced fat ricotta cheese
• 1/2 tablespoon fresh cilantro minced
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon chinese 5 spice powder
• 20 wonton skins fresh or thawed frozen
• 1 teaspoon vegetable oil
• red bell pepper cup chopped
• 1 teaspoon fresh ginger grated
• 2 cans fat free reduced sodium chicken broth 14 1/2 ea
• 2 teaspoons reduced sodium soy sauce
• 4 ounces pea pods fresh
• 1 can baby corn 8 3/4 oz rinsed, drained
• 2 green onions thinly sliced

1. 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.
2. 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.
3. 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.

lean ground pork, ricotta cheese, fresh cilantro, freshly ground black pepper, spice powder, frozen, vegetable oil, red bell pepper, ginger, chicken broth, soy sauce, green onions

Taken from www.yummly.com/recipe/Ginger-Wonton-Soup-1656384 (may not work)