1

Add enough water to a saucepan or wok so the level is just under the steamer basket and bring to a gentle simmer (see note).

2

Meanwhile, place spinach in a large heatproof bowl and cover with boiling water. Set aside for 30 seconds. Drain well. Cool. Using hands, squeeze out excess water. Finely chop.

3

Place mince, spinach, corn, snow peas, ginger, soy sauce and sugar in a medium bowl. Season with salt and stir to combine.

4

Place wrappers on a clean work surface and cover with a damp tea towel to stop them drying out. Working with 1 at a time, place 2 teaspoons mince filling in centre of each wrapper. Using a pastry brush, brush edges of wrapper with a little water. Fold in half to enclose filling. Repeat to make 24 dumplings.

5

Place dumplings in a steamer basket lined with baking paper. Steam, covered, in batches, over simmering water (ensuring basket is not touching water) for 6–7 minutes or until cooked through. Serve with extra soy.