Recipes from Today’s Show: Wontons Three Ways

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TODAY on MHTV: Whether they’re boiled, deep-fried, or chilled, wontons are just about as much fun to make as they are to eat. I’m creating a trio of dishes that really showcase the versatility of this fun dumpling: ravioli soup, an Italian take on traditional wonton soup; stir-fried pork and ginger wontons; and chocolate-hazelnut wontons with ice cream and orange slices for dessert. More from the show.

Get the Recipes:

Ravioli Soup

Pork and Ginger Wonton Stir-Fry

Chocolate-Hazelnut Orange Wontons

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.

  • Farralee Fuller October 7, 2011 at 10:52 pm

    Where are you? You are the most realistic food show on TV. Please come back. I am a home cook who lived in NYC during my 20’s and 30′ while single, and I always looked to my Mother for good healthy food as did my international friends who cooked with me with their mothers recipes. All of our friends came to our homes for GREAT home cooked meals and great conversations and great international interactions.

    Farralee Fuller
    2910 SW 66 th Ave
    Portland, OR 97225

  • Dana E October 10, 2011 at 5:24 pm

    Linda, you are the best. Where do you keep finding these great recipes? This stir fry pork wonton dish is incredible. Flavorful, easy and fast! This recipe makes my taste buds and brain go crazy. The possibilities are endless. Along with the fresh serrano chili, I added a little fresh, chopped cilantro to finish it off. It was the perfect combo, with the splash of lime!
    You could also add a tablespoon of red chili or curry paste to the pork and soy sauce mix, then add finely chopped peanuts, scallions, serrano chili and the cilantro on top, to create a more Thai affect to this yummy Asian dish!

  • Jennifer October 13, 2011 at 12:29 am

    I made this tonight! It was fast and delicious… even though I didn’t have the lime to add. LSQ, you are the best. Thanks for helping me to jazz up my cooking and feel confident in the kitchen.

  • Luci Minutillo December 14, 2011 at 8:40 pm

    Lucinda is a genius….love this recipe and my family has new respect for me 🙂 I have used turkey, tonight I used plain old chicken.. excuse me.. awesome chicken to quote the hubby….

  • Barb January 18, 2012 at 2:54 pm

    I love you!!! Especially the extra tips you give while cooking. You gave one yesterday- putting olive oil on top of a dressing (I think it was dressing-yesterday)-while storing it so it doesn’t brown.

  • Nina Hutchison January 18, 2012 at 3:29 pm

    Just watched your show on won tons. Here in California, I use the won tons for ravioli. It’s a great time saver but I don’t think the Italian community likes it. They have a name for it. I find larger sized won ton wrappers that I use for lasagna. There is no need to pre cook. Just substitute lasagna noodles as if cooked and assemble and cook. No one can tell the difference. Tastes great!

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