Warm oil in a large skillet or wok over medium heat. Add bok choy and snow peas, season with ⅛ teaspoon salt and cook, stirring, until tender, about 3 to 4 minutes. Add edamame, scallions, ginger, and garlic; season with ⅛ teaspoon salt and sauté until fragrant, about 1 to 2 minutes. Transfer greens to a bowl and stir in coconut aminos, sesame oil, and honey. Season with ¼ teaspoon salt and pepper, and let cool.
Measure about 1½ teaspoons sautéed greens and squeeze out excess liquid. Spoon onto the center of a dumpling wrapper. Dip your finger into a small cup of water and lightly wet the edges of the wrapper. Tightly seal dumpling into a half-moon shape, folding one side over the other; crimp edges decoratively. See here for folding techniques. Place on a parchment paper–lined baking sheet and cover with a damp kitchen towel to keep dumplings from drying out. Repeat with remaining filling and wrappers.
Steam, pan-fry, or boil dumplings; serve with dipping sauce.
Photography and styling by Jenny Huang.