Make the filling:

Combine (raw) ground chicken, 2 tablespoons soy sauce, the corn starch, 4 finely chopped scallions (green onions), and finely chopped napa cabbage. Mix just until combined (do not overmix).

Make the dumplings: Using an ordinary dinner spoon, place a heaping teaspoon of filling in the center. Fold the wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push on the edges of the filling to center it. Keeping your thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers, and bring the two ends together so they overlap. Press to seal. The end result should resemble a nurse's cap.

Won tons can be frozen at this point (taking care to separate with waxed paper so they don't stick). They'll keep for about 2 weeks at this stage. To thaw, place on oiled/greased cookie sheet before thawing, as the dough will want to stick to metal/plastic as it thaws. Be sure to thaw to room temperature before the next step.

Bring the chicken broth up to a boil, then turn down to slow boil. Add the remaining 2 tablespoons of soy sauce and the sliced onions. Add won-tons using a spoon, taking care not to break them. Bring temperature down to a low simmer and cook for at least five minutes. Add chopped green onion and peas to the broth.