Chicken gow gee and corn soup

Ingredients
* 200g chicken mince
* 2 tablespoons soy sauce
* 2cm piece ginger, peeled, grated
* 1 garlic clove, crushed
* 2 green onions, thinly sliced
* 16 gow gees (see note)
* 6 cups chicken stock
* 2 cobs corn, kernels removed
* 2 cups baby spinach leaves
* 1 small red chilli, optional, finely chopped

Method
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.
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.
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.

Notes & tips
* Gow gees are like wontons, except they are round. Look for them in the fridge section of supermarkets, near fresh pastas.