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.

Contributor's note: A Chinese specialty similar to Italian ravioli, these bite-size dumplings consist of paper-thin dough filled with pork, ricotta cheese, cilantro and Chinese 5-spice powder.

Nutrients per Serving:
Calories 259
% calories from fat 17%
Total Fat 5 g
Sat. Fat 1 g
Protein 16 g
Carbohydrates 39 g
Cholesterol 53 mg
Sodium 261 mg
Dietary Fiber 3 g

Dietary exchanges:
2-1/2 Starch
1 Meat
1/2 Vegetable
1/2 Fat