Put the flour in a bowl and gradually add the water starting to work the dough. After adding all the water, work the dough vigorously on a pastry board until the dough is fairly smooth. Cover it with plastic wrap and let it rest in the refrigerator for an hour.
Chop the spring onion very finely. In a bowl, combine the soy sauce, sesame oil, spring onion and grated ginger root and mix. Put the minced meat in a large bowl and add the prepared seasoning, a pinch of salt and stir well so that all the ingredients combine together.
Take the dough, and with a rolling pin roll out the dough a little at a time, obtaining a sheet with a height of about 2 mm.
With a pastry cutter, cut into discs, fill them with a generous teaspoon of meat filling. Close the edges of the dough well so as to form a crescent and being careful to let all the air out, then form small folds on the edge of the ravioli.
Bring plenty of water to a boil. Cover the bottom of the steamer with parchment paper and place the ravioli on top.
Steam for 7/8 minutes.
Serve the ravioli with a little fried onion and toss with Italian Cheese Dressing with Balsamic Vinegar of Modena and Parmigiano Reggiano.