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In a bowl, combine the shrimp, scallion, soy sauce, ginger honey balsamic, cilantro and onion oil, sugar, sesame oil, salt and pepper. Mix well
Line up 12 wonton wrappers and place about 2 teaspoons of filling in the middle of each. Moisten the edges of the wrappers with water and place the remaining wrappers on top. Press the edges to seal and use a circle cutter to punch out the raviolis.
Drop the raviolis into salted boiling water for 2-3 minutes until wrappers are cooked and filling is slightly firm.
Serve raviolis with the sauce, and topped with sliced scallions.
Heat the stock, sherry vinegar, and soy sauce to a boil. Add the butter and continue to simmer until reduced to a thick sauce consistency.
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