Ingredients
4 oz lean ground pork
2 oz reduced-fat ricotta cheese
1/2 tablespoon minced fresh corriander
1/ 2teaspoon black pepper
1/8 teaspoon Chinese 5-spice powder
20 wonton skins
1teaspoon vegetable oil
1 chopped red bell pepper
1teaspoon grated fresh ginger
500 ml chicken stock
2teaspoons soy sauce
4ounces fresh pea
1can baby corn, rinsed and drained
2 spring onions, thinly sliced
Method
1.Cook pork in small nonstick skillet over medium-high heat 4 minutes or until no longer pink. 2.Cool slightly; stir in ricotta cheese, cilantro, black pepper and 5-spice powder.
3.Place 1 teaspoon filling in center of each wonton skin.
4. 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 .
5.Moisten edges with water to seal. Cover and set aside.
6.Heat oil in large saucepan. Add bell pepper and ginger; cook 1 minute.
7. Add chicken broth and soy sauce; bring to a boil. Add pea pods, baby corn and wontons. 8.Reduce heat to medium-low and simmer 4 to 5 minutes or until wontons are tender.
9.Sprinkle with onions.
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