Peel and trim the carrot.

Peel the ginger.

Trim and quarter the mushroom.

Trim and coarsely chop the spring onions.

Fit the Dough tool to the food processor bowl.

Add the first 2 of Ingredients 1 (flour, salt) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to 3.

While the machine if running add the rest of Ingredients 1 (water) carefully.

Mix until the dough comes together.

Place the dough on to a worksurface and quickly knead.

Wrap in plastic wrap.

Chill for 30 minutes.

Add Ingredients 2 (soy, vinegar, oil) into a small bowl.

Mix until combined.

Set aside.

Clean the food processor bowl and fit the Coarse grating disc.

Grate the first 2 of Ingredients 3 (carrot, ginger) into the food processor.

Remove the disc and fit the Knife blade.

Put the carrot and ginger back into the food processor bowl.

Add the rest of Ingredients 3 (nuts, mushrooms, onions, soy, pepper) into food processor.

Pulse until everything is chopped and combined.

Set aside.

Place the dough on a lightly floured surface.

Roll out the dough to 3 mm thick.

Cut out rounds with a 9 cm cutter.

Spoon a heaped teaspoon into the middle of a circle of pastry.

Slighty wet the edge of the circle.

Start to pleat the edge of the dough.

Once you have reached halfway around the circle press the non-pleated half to the pleated half.

Once formed the gyoza should stand by itself with the pleated upwards.

Repeat until all the dough or filling is used.

Add Ingredients 4 (oil) into the frying pan.

Heat over a medium heat.

Add the gyoza to the pan, flat side down.

Fry for 2 minutes or until the bottoms have browned.

Add Ingredients 5 (water) to the frying pan and fit the lid.

Turn down the heat slightly.

Steam for around 5 minutes.

Serve with the dipping sauce.