Food & Cooking Recipes Appetizers Edamame Dumplings 3.3 (31) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen Ingredients ½ cup carrot, peeled and roughly chopped 1 ½ cups frozen shelled edamame, thawed 1 large egg white 1 ½ -inch piece fresh ginger, peeled and roughly chopped ½ teaspoon toasted sesame oil 1 scallion, white part only, roughly chopped 1 teaspoon coarse salt 1 teaspoon soy sauce 1 teaspoon rice-wine vinegar 1 teaspoon freshly squeezed lemon juice 1/2 to 1 teaspoon Sriracha sauce, (optional) 48 dumpling wrappers, cut into 2 ¾-inch rounds Cornstarch, for baking sheet 2 to 3 napa cabbage leaves or parchment rounds Ginger Dipping Sauce Directions Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth. Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam. Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes. Rate it Print