Ginger Wonton Soup
Print This Recipe
A wonton is a Chinese filled dumpling made from wonton wrappers filled with a meat, seafood or vegetable mixture. Wonton wrappers, or skins, are thin, soft squares of dough made from flour, eggs, and water. The wrappers are sold as squares or circles, both refrigerated or frozen. Filled wontons are either fried, boiled or steamed. They are served as appetizers or snacks with various dipping sauces.
Wonton soup is a Chinese specialty in which the wontons are cooked and served in a clear broth. The broth is usually flavored with slivers of green onions and julienned strips of pork or chicken.
INGREDIENTS
4 ounces lean ground pork
1/2 cup reduced fat ricotta cheese
1-1/2 teaspoons minced fresh cilantro
1/2 teaspoon ground black pepper
1/8 teaspoon Chinese Five-Spice Powder
20 fresh or thawed frozen wonton skins
1 teaspoon vegetable oil
1/3 cup chopped red bell pepper
1 teaspoon grated fresh ginger
2 cans (14-1/2 ounces each) low sodium chicken broth
2 teaspoons reduced sodium soy sauce
4 ounces fresh snow peas, stems removed
1 can (8-3/4 ounces) baby corn, drained, rinsed
2 green onions, thinly slicedFOR FILLING - Cook pork in small nonstick skillet over medium-high heat 4 minutes or until no longer pink. Cool slightly; stir in cheese, cilantro, black pepper and five-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; set aside.
Heat oil in a large saucepan. Add bell pepper and ginger; cook 1 minute. Add broth and soy sauce; bring to a boil. Add snow peas, corn and prepared wontons. Reduce heat to medium-low; simmer 4 to 5 minutes until wontons are tender.
Sprinkle with green onions. Serve immediately.
Makes 4 servings