Combine the sauce ingredients in a small bowl, stirring with a whisk. Set aside.
DUMPLINGS
Cook the edamame according to package directions; drain. Rinse edamame with cold water and drain well.
Combine edamame, juice, sesame oil, cumin, and salt in a food processor; process until smooth.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle (or semi-circle), pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add ¼ cup water to pan and cover. Cook 30 seconds, then uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with remaining dumplings and water. Serve immediately with sauce.
Notes
If you spray your teaspoon with cooking spray before you measure your honey, the honey will slide right off the spoon and you won't be struggling to scrape a gooey mess off of the spoon.