Step 1

Combine mince, 2 teaspoons soy, ginger, garlic and half the green onions in a bowl. Place 1 heaped teaspoonful of mixture into the centre of each gow gee. Brush edges with water and fold in half to form a semicircle. Pinch edges together to seal.

Step 2

Pour stock into a saucepan. Stir in corn kernels. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 5 minutes. Ladle half the soup into a food processor or blender and process for 30 seconds. Return puree to saucepan.

Step 3

Add gow gees to soup. Bring to a gentle boil over medium heat. Simmer for 5 minutes. Add spinach and chilli, if using. Cook for 1 minute or until spinach wilts. Remove from heat. Stir in remaining soy and green onions. Ladle into bowls. Serve.