Photo: Kris Kirkham
Pour the chicken stock into a saucepan and bring to a simmer. Season with salt, add half the sliced chilli and simmer gently for 3-4 minutes.
Pick out the baby sweetcorn, coriander and red onion from the stir-fry pack. Chop the corn into 2-3cm pieces and add to the stock. Chop the coriander stalks and add to the stock, putting the leaves aside to garnish. Slice the red onion and set aside to garnish.
Heat the oil in a frying pan on a medium heat and fry the gyoza on both sides for 2-3 minutes, until crisp and golden. Add the rest of the stir-fry pack to the stock and bring to the boil. Add the gyoza and simmer for 1-2 minutes. Season to taste.
Ladle into bowls and scatter with the spring onions, remaining chilli and the reserved coriander leaves. Add 2-3 tsp from the dipping sauce that comes with the gyoza pack to each bowl.