Sprinkle a little salt on the flour, stir in about 200 to 250 ml warm water, mix and knead into a smooth dough. Cover with a clean tea towel and allow the dough to rest for about 20 minutes.
To make the filling, combine pork with finely chopped onion and spring onion, grated ginger root, Vegeta, sesame oil, soy sauce, and a pinch of salt and pepper. Mix and knead, always in the same direction, until well combined. Shape by hand into small balls the size of a walnut.
Divide the dough. Roll out each piece of dough to desired thickness and with a pastry cutter or glass, cut circular shapes 8 to 10 cm in diameter. Place a small meat ball in the centre of each circle.
Moisten the edges with water, fold and firmly press the edge to seal the ravioli.
Cook in a pot of boiling water with a little salt. When they float to surface, continue to cook the ravioli for another 3 minutes. You can also steam them for 15 minutes instead.
Serve with tamari sauce and with a little finely sliced cabbage and spring onions if desired.