Combine beans, garlic, ginger, soy sauce and honey in a blender. Pulse until creamy (some chunks can remain). Transfer to a mixing bowl. Add prepped carrot, cabbage, scallions, celery and cilantro to the bowl, mix to combine.
Assemble: Fill a small bowl with water. Place wonton wrapper on a work surface in front of you at a diamond shape. Use a fingertip to brush edges of the wrapper with water. Add approximately one tablespoon filling to the center of the wrapper, fold in half, corner to corner, forming a triangle and pressing edges to seal. End here and continue with more dumplings, or pinch the triangle corners together to complete a wonton shape. Place on a baking sheet and continue to fill dumplings. Once complete, wontons can be frozen overnight on the baking sheet then transferred to a freezer bag, or boiled to eat immediately.
Bring a pot of salted water to a boil. Transfer dumplings to the water. Run a spatula through the pot to ensure dumplings don’t stick to the bottom. Boil until dumplings float, then boil another 2-3 minutes.
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