A burst of juicy flavour, crisped skin on the outside, Japanese pan-fried dumplings or gyoza are a popular dish for a simple weekday meal.
Fit your food processor with the coarse grating plate, shred the carrot and ginger.
Change to the knife blade. Add the cashews, mushrooms, spring onions, soy sauce, sesame oil and pepper.
Spoon 1 full teaspoon into the centre of your dumpling skin. Moisten the edge of the circle with a wet finger and pleat the dough from left to right, pinching it together to seal the goodness in. Do the same for all dumplings.
Heat your vegetable oil in a large frying pan over medium heat. Add the dumplings flat side down (the pleated edges face you). Fry them for about 2 minutes.
Pour in 5 tbsp of water and cover the pan. Turn the heat down low and let the dumplings steam for 5 minutes.
Serve with your dipping sauce and enjoy!