Mix the minced chicken, red onion, garlic, ginger, chives, soy sauce, sesame oil, and water until the filling is homogeneous.
Cut the dough into squares of about 7 cm and moisten them with a little water. Shape the filling into large walnut-sized balls and place them on the work surface.
Place a square of dough on top and tighten the dough around the filling to form an open ravioli.
Heat a pan with a drizzle of neutral oil over medium heat. Place the raviolis filling-side down in the pan and let brown for 1 minute 30 seconds without moving them. Set aside.
In the same pan, sauté the red curry paste for 20 to 30 seconds.
Add the white parts of the scallions and cook for a few seconds. Pour in the coconut milk, fish sauce, and lime juice, then mix.
Return the raviolis to the sauce, filling side up, cover and let cook for 5 minutes to finish steaming.
Sprinkle with the green parts of the scallions and fresh coriander before serving.
Cook it hands-free.
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