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In a large 12-inch nonstick skillet over medium-high heat on the largest burner of your stove, add the oil until shimmering then add the wontons, bottom-side down.
Let cook until crispy, about 3-4 minutes, then turn the heat down to low.
Add the edamame and a splash of water (or broth); cover and steam for about 4 minutes.
Transfer to a large bowl and chill completely.
Stir together peanut butter, chili crisp, vinegar, soy sauce, lime juice, honey (if using), plus about 3 tablespoons of water.
You can keep adding water a little at a time to get the consistency you like.
Toss the chilled dumplings with the veggies and dressing and garnish with scallions and chopped peanuts, if you want.