Thai-Chinese Fusion

TomYam Ghoong-JiaoZi Soup

“ As a Chef, I create this recipe for a family-fusion menu which the family can cook together. Chinese New Year regularly comes around January and February. Tom Yam Ghoong ( Thai prawn fragrant soup) and Jiao Zi ( Chinese dumplings) are one of the most traditional and popular dishes to Thai and Chinese people.

Tom Yam Ghoong is also top Thai dish for Chinese people. Chinese New Year is all about family so this menu is the perfect dish for the parents and their kids having a good time in the kitchen before their dinner and celebrating their Chinese New Year in Thailand” Chef Alyssa Han.

TomYamGhoong JiaoZi (Thai-Chinese Fusion Dish for Fmaily.....

The filling, please read how to make>>

For fillings:

300 g of chicken breast (finely chopped)

200 g of river prawn ( coarsely chopped) 

1 tsp of finely chopped galangal

1 tsp of finely chopped lemongrass

¼ tsp Kaffirlime zest ( use cheese grater or microplane)

1 finely julienne kaffirlime leave

1 egg

1 tbsp of finely cut spring onions

1 tbsp of fish sauce

2 tsp of white sugar

1 tsp of chili paste (for the kids, you can skip the chili

  paste )

1 ½  tbsp of tamarind juice ( 1 pulp squeezed in 1 cup of warm


1 tsp of finely chopped garlics 

1 tbsp of finely chopped shallots

50 g of coriander leaves-(2 bunch) cut and coat 

1 tsp of vegetable oil.

Mixed all above ingredients well incorporated. Chill it for 1 hour while making the wrappers


Ingredients for the dough: the kids can join

300 g of plain flour

150 ml of plain water

Pinch of Salt

How to make the dumpling wrappers: You can skip this part and buy the dumpling wrappers from the supermarket

Mix the flour, salt, and water together then knead it into the dough. When it bounces and soft with the flexibility of the dough, then rest it for a while to get the dough stretch better. It will help us to roll easier with more elastic.

Sprinkle plain flour to the chopping board. Use your finger to make a hole in the middle of the dough. Use the hole to turn the dough till it becomes a circle. Find the spot to cut then make it into a strip. Rub it and make the dough smaller than cut into small pieces ( 1 inch long)

Time for the kids to help you for JiaoZi wrappers

Use your palm flatten each piece then use your thump hold the dough in the middle. And have your right hand hold the rolling pin and roll it. Use your thumb to turn the dough and make the dough into a small round shape that is thick in the center and thin at the edge. Sprinkle the flour if the dough becomes sticky. Roll it till each small piece of the dumpling wrapper will be the same size as your palm excluding the fingers. We will make it to 6 pieces ; 3 pieces for one portion of your TomYam soup and 3 for your kids to eat(the kids can help you make more) after cooking them right away.


Follow the link: How to roll the dumpling wrapper, and how to wrap the Chinese dumpling

Cook the dumplings by boiling 3 cups of water for 6 pieces first. Sprinkle salt while the water is boiling in order to protect the wrapper breaks and make it chewy. Put the dumpling one by one. Wait for a few seconds then stir the water gently and don’t touch the dumplings directly. Fill cold water after the dumplings are boiled. The dumplings are fully cooked when they are floating with a bigger size. Take them out and rest.

Remarks:  The kids can eat JoaiZi now with soy sauce. For the parents, you can make this Thai chili sauce: 1 tsp of chili paste ( Panthai or Mae Pranom brand), 1 tsp of chopped shallots, ¼ tsp of chopped galangal, 1 tbsp of soy sauce, ½ tbsp of honey and 1 lime wedge. Mixed all well together

Chinese dumplings-JiaoZi and the sauce

3 for one portion each>>>>

Ingredients for Tom Yam Ghoong Soup

For the Tom Yam Soup, we will make it to the original Tom Yam Ghoong with clear broth for the dumpling Ingredients for 2 portions 

Broth from boiling shrimp shell   3          cups

(Shrimp shells are from 200g of shrimp that chopped for fillings: half for the broth, and a half for frying fat)

River Prawn ( size 20 g           4          pieces

Straw Mushrooms (cut in half )    3/4         cup

Lemongrass                        1          stalk

Kaffir lime leaves (young)        3          leaves 

Coriander root                    1          root

Shallots (small                   5          bulbs

Fish sauce                        2          tablespoons

Fresh lime juice                  2          tablespoons

Small Thai Chili                  4          pieces

Fresh coriander                  1/2        Cup

Thai chili paste                  2          TSP

Palm sugar                        1          TSP

The preparation

1.Boil 3 cups of water with shrimp shells added with 1 teaspoon of salt for 15-20 minutes under low heat

2.Separate and fry shrimp fat with less-hot crush pepper in  2 teaspoons of cook oil.

3 Take out the black thread from the back of 4 river prawns. Leave the heads and tails

4 Diagonally cut the young lemongrass at the size of one bite; bind the old leaves into a bundle and pour on it some lime juice. Tear the kaffir lime leaves off its veins; moderately pound the coriander roots just for them to break open, roughly cut the onions into small pieces or just moderately break it; cut off the chili petioles and break them open before soaking them in the lime juice.

5 Filter the shrimp sell broth and boil it, Once the soup is boiled, add shrimps, mushroom, coriander roots, onion, kaffir lime leaves, and fish sauce into the boiling soup. Once the soup is boiled, turn off the gas before putting and submerging  Thai chili, lime juice, and cilantro in the soup. 

To serve on the bowl:

First, lying 3 cooked dumplings randomly into the bowl then decorating 2 prawns with 2 heads above the bowl. Pour all the broth of Tom Yam soup and leave the room for your decoration with corianders and shred chili if you like eating spicy.