Preparation: 

Recipe for 2 peoples :

1 packet of ravioli dough

For the stuffing:

• 125g crabmeat
• 75g smoked bacon
• 1 section of 3 to 4 cm of ginger
• 1 spring onion
• A few Thai basil leaves
• Ground pepper

For the sauce:

• 4 tbsp Mei Asia Bio sesame oil
• 3 tbsp Mei Asia Bio tamari soy sauce
• 2 tbsp nuoc mam sauce
• 1 lime
• 1 or 2 pinches of chilli powder

1. Start this dumpling recipe by preparing the stuffing: peel and grate the ginger. Finely chop the onion and basil leaves. Cut the bacon into very small dice then brown them in a pan for about 3 to 4 minutes with the ginger, half the onion and the herbs. Let cool then add the other half. Add the previously drained and crumbled crab meat, then season with pepper and mix well.
2. The sauce: take the zest of the lime then its juice. Emulsify the sesame oil with the tamari soy sauce, the nuoc mam, 2 tbsp of lemon juice, the zest and the chilli.
3. Wontons: place a square of ravioli on the work surface and place a teaspoon of stuffing in the middle. Wet the outline of the paste with your fingers or a brush then fold the two opposite points and press lightly to stick them together. Then gather the other two points, one after the other, towards the top to close the pyramid-style ravioli. Press along the edges to make sure they stick together. Repeat the operation to form at least 24 ravioli.
4. Cooking side: place the wontons in the steamer basket. (Cook them in several batches depending on the size of your material). Place the basket over a saucepan half filled with boiling water and cook the wontons over medium heat for about 8 minutes. Serve them with the sauce.