Preparation:

In a heavy bottom stockpot over medium heat add olive oil just to coat the bottom of the pot. Add onions, ginger, pinch of salt and sugar and let onions caramelize for about 20 minutes, stirring often. You want them to be very tender and a nice caramel brown color. While onions are cooking, mix and shape your agnolotti.

In a large mixing bowl mix all filling ingredients up for the wonton skins. Spread 6 wonton skins out onto a large cutting board. Using a small spoon, scoop out about a teaspoon and a half of mixture out onto the middle of each skin. Set a small bowl of water to the side for moistening edges. Dip your finger in the water and run around three edges of each skin. Leaving the edge closest/horizontal to you dry. One at a time, fold far edge toward you over the dry edge closest to you. Gently press the filling to evenly spread out into the rectangle of the skin and seal the edges so they all match up. You can crimp with a fork if you like. Finish with remaining five on the board and transfer to a parchment lined sheet tray. Repeat with remaining wontons. You will have filling left over. You can make more dumplings or make into chicken sliders (which I made for the kids with the leftovers). 

Return to your pot and once the onions are caramelized add your fish sauce, beef broth, bay leaf, and five spice. Let that come to a boil and allow to simmer. The longer you simmer the more deep in color and flavor it will be, but it will still be delicious if you don't have lots of time. When you are ready to eat add your agnolotti, turn up the heat a bit and place "dumplings" into the broth and let them cook until they float to the top. Once they are floating they are ready to go. 

Add some bean sprouts and Thai basil to a wide shallow bowl. Top with dumplings. Ladle some broth over the top and give a little squeeze of lime juice. Serve right away.