"Tell me someone who doesn't like dumplings," Kylie Kwong challenges. "We all love dumplings, especially in winter … slippery, juicy, silky, yummy, comforting, warming things!"

All cuisines have their comfort foods, and dumplings are one of Chinese cooking's most heartening. If you want proof, look to the queue that forms every week at the Billy Kwong stall at Eveleigh Market in Sydney. Market-goers juggle armloads of fresh fruit and veg, flowers, babies and dogs in order to slurp up the silken parcels on a winter morning.

Making dumplings from scratch can be somewhat intimidating, which makes it a good fit for Kylie Kwong’s new “Cooking with” range created with Woolworths. Because so much of the legwork is done for you, you're free to enjoy the interactive aspect of the dish.

This particular dumpling recipe calls for prawns, and Kylie emphasises the need to be mindful of where the produce comes from. “We are using 100 per cent Australian Banana Prawns, sourced from the Australian Northern Prawn Fishery, which is MSC certified,” she explains. “To achieve MSC certification, fisheries must demonstrate – through a rigorous, independent assessment process, – that the stocks being targeted are not overfished, the fishing practices have minimal impact on the marine ecosystem and overall the fishery is well managed.”

Once your essentials are procured, this recipe is an all-in affair. "I love this dish because the kids can get involved, the family can get involved, it's really fun. My mother always made sure there was so much fun in the kitchen every week in our house, and when she was teaching my brothers and I." Kylie says this recipie is, “Probably one of my favourites. It's interactive, it's fun, it's delicious and it's really good for entertaining.”

Kylie Kwong’s Prawn Dumplings with Ginger and Coriander Meal Kit

Method:
Bring a large saucepan of water to the boil.

Finely chop coriander and spring onions and mix with the dressing. Set to one side.

Open packet of dumpling wrappers. Lay out 16 wrappers on a clean, dry surface. Place a small teaspoon of the prawn mixture into the centre of each wrapper, dividing the mixture equally between all wrappers. Dip your finger into a cup of cold water and wet the outside edge of the wrapper around the prawns.

Fold wrapper in half to make a neat triangle. Gently press the edges together to seal the wrapper, pushing out any air bubbles.

Drop 8 of the sealed dumplings into the boiling water. Boil for 3.5 to 4 minutes, or until the prawns are cooked. Remove the dumplings from water with a slotted spoon and place onto a dish. Repeat process with the remaining dumplings.

Pour dressing over the dumplings and serve immediately.