Chicken and sweetcorn pot-sticker dumpling salad

1 Place a third of the spinach in a heatproof bowl. Pour over enough boiling water to cover and blanch for 20 seconds. Drain, rinse under cold running water and drain again. Squeeze out excess water, roughly chop and transfer to a large bowl.

2 Microwave corn on high for 3 minutes or until just tender. When cool enough to handle, cut kernels from cob. Add ½ cup corn kernels to chopped spinach, along with mince, ginger, chives, 1 teaspoon mirin and 1 teaspoon soy sauce.

3 Lay wrappers out on a clean work bench. Place 1 heaped teaspoon of dumpling mixture in centre of each wrapper. Brush edges with a little water, then fold wrapper over to form a semi-circle. Fold and crimp edges.

4 Heat oil in a large non-stick pan with a lid over medium-high heat. Working in batches, add dumplings and cook for 1–2 minutes or until bases are golden. Without turning, add 1 cup water to pan, cover and steam for 4–5 minutes. Remove lid and cook for a further 2–3 minutes or until water has evaporated and bases are crisp.

5 Meanwhile, place remaining spinach leaves, corn kernels, snow peas and capsicum in a salad bowl, mixing to combine. Combine remaining mirin, soy sauce and chilli in a small bowl. Divide salad among 4 serving plates and top each with 6 dumplings. Serve with dressing.