Lucas Sin Makes 2 Styles of Wonton | In The Kitchen With

Chef Lucas Sin returns to teach you two variations of wonton: northern and southern. He goes through the basic construction and physics of wontons to storage options, cooking methods, and of course how to eat them! Learn a slew of related techniques as well from emulsifying meat fillings, sealing/wrapping. Boiling dumplings, building clear broths, cooking noodles, and finishing oils.
GET THE RECIPES
Northern Wontons: f52.co/3SS2Red
Southern Wontons: f52.co/3Pv3x68
Also featured in this video
Five Two Essential Stock Pot: ​​f52.co/3SKsUDN
Five Two Essential Saucepan: f52.co/3BWgClL
Five Two Ultimate Apron with Built-In Pot Holders: f52.co/3zNaU31
Five Two Bamboo Double Sided Cutting Board: f52.co/3vYv3C7
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VIDEO CHAPTERS
00:00:00 Intro
00:01:18 Northern Style Wontons
00:08:24 Northern Style Broth
00:14:07 Southern Chinese Broth
00:21:03 Southern Style Wontons
00:29:58 Finish Southern Broth
00:33:45 Assemble Everything & Eat
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

[@brutallyhonest3574]

Having seen so many cooking videos from Lucas Sin I'm genuinely surprised he hasn't been offered a permanent ongoing segment or show. His narrative style is not only easy to follow but also very gripping as Lucas himself is filled to the brim with interesting facts and anecdotes that he readily shares with his viewers. He could possibly very well become the next Jamie Oliver.

[@paloalto765]

He doesn’t have one??

[@nirro6]

oooof, you had it until Jamie Oliver

[@smallnumbers36]

@@nirro6 right?

[@jmcosmos]

And hey, maybe even Uncle Roger don't go "HAI-YAAA" at him!

[@DoctorMcHerp]

@@jmcosmos Uncle Roger is a caricature. Lucas is an actual professional.

[@sloh722]

Lucas is an absolutely underrated chef and deserves way more recognition. One of my favorite chefs right now

[@josephsf2452]

Hottest new chef in America

[@ttghhgg1918]

Nah

[@savesoil3133]

I'm looking for his tofu dessert recipe #SaveSoil ♡

[@ginacarroll8540]

“Cantonese cooking isn’t allergic to that” - such an elegant way to phrase a thought! Chef deftly emulsifies art, history and culture into a lovely feast!

[@mike64646]

great use of the word "emulsify" in this context. Sorry but i am stealing.

[@josephsf2452]

This hot dude needs his own show. He's intelligent, articulate and eye-candy, all rolled into one.🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

[@AlvinAu148]

For those interested traditionally the wontons and the spoon are put on the bottom below the noodles because the noodles and broth were the star of the show because the noodles were handmade and took alot of effort and skill using a bamboo log and pure duck eggs without adding any other liquids apart from a few drops of kansui (akaline water) that's why the noodles need to be rinsed in cold water to get rid of the soapy taste. Therefore by pushing the noodles up it prevented the noodles from getting soggy and mushy and loose its bounciness from sitting inside the broth for too long.

[@janson2911]

When Lucas said “If anyone knows why, please tell me cause I don’t “ I don’t think anyone would know either, I mean, he’s Lucas and he knows everything so it’s a pleasant surprise that anyone knows something that even Lucas didn’t know

[@victoriaryan1509]

I really hope the channel has seen this comment and told Lucas!

[@LY43537]

My mom is over here yelling at the screen that the there needs to be more broth and to add a few drops of sesame seed oil. I've never had her get this into a cooking video. We absolutely love it when Chef Lucas represents.

[@LY43537]

Also the slurping is not rude. In fact it's rude not to slurp!

[@brightsidexchoke]

@@LY43537 In Japan slurping is not rude, but in China it is.

[@endecks]

@@brightsidexchoke it's not rude to slurp in Japan, going as far as being respectful. in china, it's not rude to slurp either, just not considered respectful

[@theyazzledazzle]

@@LY43537 it's rude here though

[@LY43537]

@@theyazzledazzle why, though?

[@JH-ef9hf]

Can anyone give this man a constant platform? His combination of history, technique, professionalism and charm is so captivating. Love every single video he ever made for different channels.

[@maryandchild]

Keep in mind he's also a very busy restauranteur. He may not have wanted a regular show at this time.

[@yuanlingxi3263]

Easily my favourite English speaking Chinese/Hongkong chef, He's so good at introducing the complex culture/history and variations of chinese dishes , in contrast to many chefs that would just say this is their family recipe/regional tradition, often giving instructions without saying why.

[@laurawilliams1991]

Lucas has such a humble and quiet charisma. Exceptional teacher.

[@ghosn33]

I hope Lucas releases a cookbook jam packed with his rich knowledge because I would buy it in a heartbeat!

[@kapitaine4104]

It's great the way Chef Lucas packs his commentary with layperson-friendly facts and techniques while at the same time making it clear that he could speak to experts for hours and in extreme technical detail on the same topics.

[@Shelsight]

Couldn’t agree more…!

[@ghostgirl6970]

I like that he shows us how to wrap the won tons multiple times, so I don't have to keep rewinding. Also I feel like I was just hanging out on the kitchen stool while he showed me how to do this and he's just happily chatting. MORE LUCAS PLEASE.

[@xinyiyuan2483]

love the history lessons he gives

[@SmartJanitor]

the most articulate ... every sentence perfectly formed -- and the food, AND the culture AND the languages AND the chemistry!

[@abyss7708]

we love the cultural context from Lucas sin. I'm Cantonese and I didn't even realise wonton meant "cloud swallow" until today. This language and culture has so many delicate little things and I'm glad we have Lucas to guide us.

[@bossman674]

This guy is premium. Give the man his own show!

[@jeffchow6722]

This is an insane showcase of talent and precision! as someone from Hong Kong wonton is one of the testament of Canto cooking and to do everything within 40 minutes is absolutely unimaginable

[@aliciaburchell3012]

I love this! Chef Lucas knows his stuff but he's not arrogant. He teaches me something new every time. He seems so nice and I just wanna plop down at his table and share some wontons!

[@stephenkennedy1492]

Replete with intelligence and knowledge, this guy is an amazing steward and teacher of Chinese culture. Hope to see more content with him featured.

[@taggerung890]

I could listen to Lucas talk about boiling water for hours - love this kind of content!

[@natty9748]

I will watch every single Lucas Sin video. Man needs his own show

[@Fatmanstan606]

I would pay money to know what’s happening in his head, in those short, abrupt pauses, this man is processing gigabytes of information in nanoseconds to bring us delicious wontons. Stay pure king ✊

[@DB-xo6xh]

YESSSSS!!! Great comment.

[@jeffreyschmidt3997]

Seems a bit hyperbolic...

[@msl1689]

Probably just trying to find the right words to explain what he's doing.

[@Keoki619]

Agree with ​@msl1689. I've found people who use pauses generally sound more professional; instead of using space fillers such as "ummm, you know, so."

[@kayokk-]

I like how you explain everything in all of your videos-before, after, and historically. Well done!

[@nbo8888]

Nicely done Lucas. I a'm also from HK and I will try my best to explain why traditional the Southern wonton is a snack and not a meal. In HK, wonton was originally sold as a quick street hawk lunch and has been kept as a snack/lunch item every since. As for the spoon, it is a technique used to keep the yellow noodle away from the sepreme clear broth and to keep the noodle from becoming soggy. No one likes soggy noodles of any kind. The cruchness of the noodle is just as important as the wonderful broth and the delicious wontons. Lastly, while the noodles are being elevated, the wonton (skin) too will not become soggy and overcooked. It's an evolution of how to better enjoy the Southern Style Wonton and was developed by the "Eat Gods" of HK over the years.

[@proudasiangirl576]

Lucas, as a Chinese American myself, thank you for representing and spotlighting the variety and deliciousness of Chinese cusine.

[@ListerTunes]

All the interruptions with additional information and other things that just occur to him in the moment -- I love it and I'd love to have a longer format with him talking another chef through a recipe like this. Also I'm fascinated by the details that go into what I always assumed was a simple broth.

[@hannestawarz2078]

Lucas truly is one of the most eloquent explainers. I love his narrative style & how much information he can pack into a video - he really is captivating to listen to. I hope food52 & Bon appetit host more content featuring him; he is a joy to listen to

[@PriscilaTV1]

Lucas Sin is the perfect man. Good to look at, great voice, animated personality - and he can cook! I love all his recipes and explanations. Have not tried them yet as I am lazy, but this looks especially delicious.

[@brokengirl8619]

And he's damn cute too.

[@michellechiang1683]

I held my breath until I saw the dried flounder in the broth. Thank you for not trying to dance around this essential ingredient!

[@amradio3778]

Always hyped for class with Lucas Sin

[@jside108]

Really enjoying the Lucas Sin content. As an American born Chinese I have had and enjoyed all these dishes as a child not knowing why or what about them. Lucas really makes me inspired to learn more of my Chinese cultures.

[@khu7379]

actually kinda insane how much he knows about every dish he presents

[@Yosaphina]

Finally! A recipe that uses the dried flounder. I was watching many HK wonton videos and they all use the dried flounder, but I have never seen a wonton video in English with this ingredient. I have never seen the dried shrimp roe as an ingredient in the wonton itself though.

[@dragon_empress_1]

I always wondered why the broth in wonton soup was so delicious. Thanks for demystifying it.

[@longle956]

Lucas is probably the best food host on this channel

[@chesco711]

Food and history wrapped together. Perfect

[@tmackie1694]

Lucas is an incredible, encyclopaedic teacher. I learn so much from each of his videos. Thank you very much!

[@Loke2112]

Lucas, you are a true transitional master. Keeping the old-school flavors alive. I’ve been obsessed about Hong Kong wonton soup for 30 years and I learned so much by watching this video. You asked for a request so I’m going to ask you to show how to make a proper Cantonese seafood noodle crispy style. I’ll give you a little hint my secret ingredient is Harvey’s Bristol cream sherry. And I old Chinese friend of mine said it would make me lick the plate. He was correct.

[@virginiaf.5764]

Lucas is a great teacher. He takes some (not all) of the mystery out of Chinese cooking and makes it more approachable. I love dumplings and the easy way he folds them is not as intimidating as other methods I've seen ... so much so that I want to make them. As others have suggested, give this man a show.

[@annatooke6220]

I love Chef Lucas! I love his teaching and explanation. I also hope he comes out with a cookbook as others have said. I will totally purchase

[@rickm5271]

Wow, this glimpse in cooking in another culture is GOLD for me! Thank you so much for this, really, it is amazing! Your insight into cooking and Chinese cooking is so interesting. I wish I knew someone like Lucas so we could cook together. He brings the method together with the art. Please keep it up!

[@johnnytsunami420]

Wonton in Vietnamese is spelled Hoang Thanh which sounds super similar to "won ton" when said out loud

[@johnnytsunami420]

@Emme H A lot of Viet and Cantonese dishes share similarities I've noticed!

[@_parcik]

Just came here to see all the love Lucas receive everytime we had enjoy new video with him

[@immahotpepper]

I would pay big bucks to do a culinary tour with Lucas Sin. He's such a legendary and great teacher

[@ChriPhenix]

I could listen to this man talk about food all day. His passion for it and its history runs so deep.

[@radishriot]

Lucas is the king. I love these videos. Please give him his own show!!!!!!!

[@dodgerdtx1786]

I think he is the best chef on youtube. He’s excited, but also easy to listen too

[@younesnr2]

This is amazing! His depth of knowledge coupled with his passion make him a joy to watch!

[@eycegmopumpkin]

This is the first time ive clapped after watching a video. Lucas Sin is sincerely amazing and i believe him.

[@sz1717]

i laughed out loud several times, lucas isn't just a great teacher, he is also very funny

[@nicoled.4472]

The best soup I have ever had by my old job at a super small mom/pop Chinese place for southern wonton soup with a chicken base. We used to have it at least once a week with their homemade chili sauce. The broth was so clean and clear with the best chicken flavor ever. Watching this makes me want to try to make my own because they are not there any more. Thank you, it is a joy to watch you and get a condensed history lesson.

[@franziskakesse7376]

Steamed ricerolls pleeeeaaaase. I’ve been living in NYC since 4 months and eating dried shrimp ricerolls every other day. As soon I am back to Germany (soon) I’ll desperately miss this dish and have to cook it myself. I love your videos!

[@TheSaturday5]

I love watching him talk about food in a way that not only shares his knowledge but his sentiment. I never feel overburdened by facts or steps and always enjoy the added personal notes.

[@gasengchung1469]

Lucas Sin, you are a walking cook+history book. every time i watch a video, i enjoy you dropping knowledge and chinese/cantonese terms like seasoning while cooking. I am just a guy watching a lot of youtube, so i am not (too) qualified to answer your two questions, since my sources are also just from youtube, but i will just drop it here, maybe someone with do a follow up and anser it correctly/fully. 1) why the small sizes of Wonton noodle soup (WNS) my relatives in HK told me, back then (maybe more than 20y ago) vendors would also put vegetables (like choi sam) on the noodle soup, which would make WNS a whole dish (carb+veg+meat). but that has changed during the time, because people wanted things to be cheaper and vendors had to adapt. so maybe out of economical reasons they made portions smaller. dunno 2) spoon in the bowl and noodle on top i cant remember and cant find the video in YT anymore, but i believe it was in a video of the michelin cha chaan teng in HK (they only got the star because of their WTS) the cook or narrator mentioned the spoon's purpose is so that the noodle sticks out of the soup a bit and is not submerged completely so it will stay chewy/snappy for a bit longer. the thing with the spoon though is relatively new compared to other "stories" or superstition in chinese cuisine. again, Sir ,thank you for sharing all your knowledge.

[@roseyli1]

Love these Lucas Sin videos. I’m from HK and i have never know how wonton broth is made and how sophisticated the techniques are - I just know it tastes amazing and unique. Thanks for this.

[@user-kc2yw4ti2y]

I’d love to see more of Lucas Sin! There are few people I enjoy watching but he is one of them 😊 I’ve just found him and I’m already 3 videos in lol

[@lignenox]

My dad has worked in Cantonese kitchens for most of his life with work ranging from yum cha chef to late night 'siw ye' quick eats. He knows a lot about Chinese food through intuition (plus he's a purist) but he struggles when explaining the nuances or the reasoning behind certain recipes and techniques. I am SO glad I happened upon Lucas' videos because he provides answers to a lot of questions I had. Simply put, Lucas is a modern, exemplary, fore-running expert and representative of Chinese cuisine. 1) He is deeply knowledgeable about the history, etymology, and chemical processes for every recipe. 2) He clearly has the skills and experience to back up everything he is saying. 3) He is articulate and concise, and knows when to check himself. 4) Unrelated bonus: He's has a nice voice and is good looking (lol). In short, Lucas is a culinary treasure. We NEED more chefs like him for every style of cuisine. Sincerely, A random fanboy

[@bryantan2908]

guy went to Yale... intellligent and well spoken for sure

[@SquidandCatAdventures]

A significant compliment for your videos: I've enjoyed and thoroughly appreciated wun tun all my life, but your video made me appreciate them even more. The "snack size" thought was interesting. In Vancouver, if you order them with noodles, you get something like six hefty ones (around 10 if you order them without noodles) plus plenty of noodles, so it's a full meal for me for sure. The wun tun themselves can be gigantic depending on the place. When I was little and my parents made them on a weekend morning (with our help to fold some), my Dad ask me how many and I'd say maybe 10, and he was thinking like two dozen for everyone (but I was a kid and everyone else was an adult). But no noodles.

[@richardbernard6845]

outstanding and detailed presentation - now I know how to replicate those flavors. I used to live in San Francisco for 33 years and one of my favorite things to do was find a new noodle shops and try their take on wonton soup. I had a place around the corner of my house, and they made a wonderful homemade wonton soup and served it for breakfast and I would often be there at 7:00 in the morning to pickup an order. I retired to the New Orleans and what is sold as wonton soup here is not the delightful creation we just saw made on Food52.

[@klimaxsg]

Lucas needs more recognition... So ready to understand and I've already made 4 different dishes that I just followed.

[@stevenzheng5459]

Land, air, and sea! Ultimate food combo. Making slurping noises when eating is not rude in East Asia. It means you enjoy the food!

[@engineerncook6138]

Thanks for all the details on the what's, how's & why's of emulsifying ground pork for dumplings. The "stir in only one direction" edict always seemed nonsensical to me. HK style pork & shrimp won ton noodle soup is one of my favorite late night meals; fortunately I live in SF Bay area so I can find good versions. I, for one, will try the Southern Style Broth, I'm sure I can source dried flounder nearby. Thank you for the information on washing shrimp and for all the cultural tidbits like shrimp-eye boil and crab-eye boil. I don't speak or read Chinese, so I would never learn these otherwise. As for other dishes to demo, how about Salt & Pepper Shrimp/Squid,/Fish/Ste Ribs, Dry-style Beef Chow Fun, Singapore-style Mai Fun, Pai Gwat., Steamed Whole Fish, Soy Sauce Chicken, Tea-Smoked Duck, Crystal Shrimp. Sure, there are recipes out there for all of these, but I'll bet none of them explain the background and nuances that you would nor would the dishes taste as good.

[@damon1717]

You sir are by far my favorite Chef on KZbin. I really enjoy your sharing of the history and culture of China and the way foods have been perfected over hundreds and hundreds of years. Thank you!

[@gfa527]

Lucas Sin is so dreeaaammmyyy 😍♥️

[@Shlomohamish]

I could watch him all day. Brilliant guy. Even though he’s convinced me never to try these at home.

[@fullofsquishy]

"tensile strength" -- I love this man.

[@jen-freedom-and-peace]

Lucas Sin is so fun to watch. He needs his own channel so I can binge watch more videos from him

[@Nilla160972]

Bringing that heritage, which I can´t even begin to fathom, forward and onwards, is so admirable - thank you for that !

[@natnutty]

whenever i see lucas sin, i immediately click on the video... love his explanations and the way he carries himself... hope there are more videos of him..

[@vickiraeborn]

He is absolutely ADORABLE...so serious and intentional but 100% watchable!

[@LindaBeeEverywhere]

wow this man's style of articulation and teaching skills are impeccable ! He is a good communicator and describes everything briskly and easy to understand ! wontons are yummy

[@WelfareChrist]

I love watching Lucas cook. He always has great stories and explanations and he’s a handsome guy to boot.

[@kelleyforeman]

Lucas is my favorite Food52 cook! He's amazing!

[@TheNinnyfee]

Warning for all people with misophonia: lose the headphones for this video. ♥️♥️♥️ Apart from that it's a great and very teaching video. Thank you for all the great content!

[@oldcowbb]

the wonton noodle is served in small portion to avoid the noodle from becoming soggy halfway through eating

[@0noname774]

I like how he introduces the food and tells the history of the food.

[@patriciagibson6879]

I've watched several of your videos and each of them make me want to try out the recipe!

[@marijkeschellenbach2680]

I love how you explain everything and why it is done. I have all these ingredients at home and so guess what's for dinner tomorrow!!!!

[@-----REDACTED-----]

I love and admire people who aim for a certain level of precision in their explanations. Lucas seems to be one of those.

[@laurenlathrop1900]

I absolutely love his explanations and speaking style. I am always so excited when I see a new video with Lucas on the feed!

[@victoriamilonas1942]

I love when he looks to the corner of the room and asks the cooking gods if it's important that we know the why of something. Saw his primer on red sauces & loved it. The section on clear broth would put French chefs to shame.

[@katiez9494]

I can see him translating terms in his head as he speaks. So relatable haha

[@nialoren1651]

I love how Lucas’ passion, intelligence & intentionality are conveyed through every step from prep to finished product. As a designer, the background of his kitchen is so captivating. The black upper shelf combined with the blush glasses, plants, ecru nested bowls with sage green oil bottle on the counter & the color coordinated books plus pops of brighter colors is a total eye-gasm! ❤Well done!

[@sophieOT7]

rigorously? vigorously? he's so cutely funny, especially with how he speaks as if his brain just came up wif the facts at that very moment like things are not scripted ahead. entertaining to watch and very informative too. hilarious with the shrimp eye & crab eye sized bubbles description. you go, chef!! 😁😁🤣🤣

[@mistertee5000]

I love the detailed and technical style of Lucas's videos. It's like I just took a free cooking class. And the historical context is so very important.

[@Miquelodeon87]

I love watching Lucas cook. Fascinating and great learning. Sometimes chinese cooking is a bit out there and overwhelming for an amateur western Mediterranean homecook like me, but he does an amazing job at explaining the asian ingredients and techniques: what they are, why they're used, how, when and where to use them, etc. I only wish I could smell and taste with him every step of the way. Keep taping these, please.

[@catherinequinn6102]

Always happy to see a new Lucas Sin video, he is very knowledgeable, get this guy a travel TV show STAT.

[@scottphillips8117]

I’m a simple man. I see Lucas, I click. What a legendary chef

[@vF1616]

36:16 I was told that traditionally, HK chefs put egg noodles on top of the wontons and the spoon because in pursuit of ultimate noodle bounciness, they can’t risk the soup soaking the noodles for too long and getting all saggy before they are served.

[@francestam8857]

when i was growing up in HK, wonton noodles were for mid night snacks (in 1970). i still remembered the delivery of hot wonton noodles. only much later, you see them for lunch or other time. also, yes, the authentic way is to put wonton at the bottom and noodles at the top as you dont want the noodles get soapy. Lucas is doing a good job in sharing and teaching the tradition and techniques.

[@jgbs8710]

Yummy! The wontons too.

[@phyllisedmondson8517]

I LOVE JUST LOVE how he THINKS before he speaks .. Love this MAN

[@basm620inbelair9]

I am mesmerized by Chef Lucas Sin 😍… he’s beautiful in his passion for food and food education. Swoon!

[@russellbassett7240]

Love your show and how you communicate and impart your extensive knowledge.

[@madcoda]

As a HongKonger I'm also learning a lot from this video, Wonton is definitely my favorite, it's like a flavor bomb in the mouth, paired with dried shrimp eggs Lo-mein. Wonderful presentation as always Lucas!

[@Rahulsmanral]

Perhaps they keep the spoon above the tare/base for the soup is also because that creates a more open pathway for the broth to mix with it as opposed to when then noodles are plopped on and soak it and act as a barrier for the flow of broth? Thereby also preventing the need to 'vigrously' mix it all for a homogenous taste by the person eating

[@echan275]

He knows the stuff, southern wonton is my favorite. I look for them in all major cities where there is a large population of Hong Kongers or people from Canton (like Kuala Lumpur, going there next month). The broth is the soul of southern wonton. Good southern wontons are hard to find outside of Hong Kong (a city now sadly controlled and screwed by the CCP).

[@kelliezhang]

I never comment but had to for this video! My grandma is from the north and she said the secret was the ginger/spring onion water. Lucas spilling ALL the beans here. 😂

[@ALittleBitAboutALotChannel]

Low key in love with Lucas Sin

[@Nembula]

I have been learning how to make "wontons". For a year now. Mostly from eating frozen ones from the store and watching videos. I have gotten to the point where, evidently,. I am making my mistakes bigger and more perfect. LOL. I am making my own skins which though they are functional don't look like your's. I make both the egg yolk dough and the just water dough. I find I need to freeze them if cooking will be delayed even a little or they stick to everything. Mine are usually about the size of a small hen's egg. I really gained a lot of help from this video. Thank you.