Published Thursday, 15 August, 2013 by Amelia
Start with the napa cabbage and mince it leaving the very ends *or whatever you find too hard to chew* out. Those can be thrown away or used for other recipes.
wring out the lettuce *let the water into a different bowl* then put the lettuce into a large mixing bowl.
mince the ginger *about two centimeters* and add it to the large mixing bowl
lastly, add your ground up chicken. Stir. I recommend using your hands so everything is thoroughly mixed together.
sit down and take the wonton wrappers. Take one out. Set it on a plate and line the outsides with the mixed eggs. Take about a spoonful of the meat mixture and put it in the middle of the wonton wrapper.
pull the opposite sides to each other and pinch all around the dumpling, making the meat sealed inside. Make sure there are no pockets air could slip in. Repeat until wonton wrappers or meat are gone.
boil a lot of water in a large pot. When it's boiling, add as many dumplings that you feel safe with. When they rise to the top, pour about two thirds of a cup of cold water into it and wait until they rise again. When they do, they can be removed from the water and set to cool. Repeat process until all dumplings are cooked. Enjoy!