1

Combine edamame, zucchini, and garlic in a food processor; pulse until mixture is chunky. Add 1/4 c scallions, egg, miso, oil, and Sriracha; pulse, scraping down sides of bowl, until just combined. You should have about 2 1/4 cups filling.

2

Lightly dust a parchment-lined work surface with cornstarch. Holding a wrapper in one hand, spread 1 rounded Tbsp edamame filling onto wrapper, leaving an 1/8-inch border. Gather and pleat wrapper around filling, leaving a small opening at the top. Stand filled dumplings on parchment and continue filling remaining wrappers, covering finished dumplings with a kitchen towel to prevent drying. Sprinkle tops of each dumpling with a few pieces each minced carrots and remaining minced scallions.

3

Line a bamboo or metal steamer basket with 2 cabbage leaves. Arrange dumplings on leaves in a single layer, 1/2-inch apart and 1-inch from the edge of the steamer basket. The size of your steamer rack will determine how many dumplings can be cooked at one time.

4

Bring water to a boil in covered steamer over high heat. Carefully place steamer basket into steamer, cover, and steam until wrappers are translucent, 5-7 minutes. Carefully remove dumplings from steamer and continue steaming remaining dumplings using fresh cabbage leaves and replenishing steamer with more boiling water, if necessary. Serve immediately.