The problem is, here in France, gyoza wrappers are a little more difficult to come by than the SF Bay Area. I've made them with wonton skins from the big Asian store, but it's a little bit of a hassle to get to the store. A while back, I went to a gyoza party hosted by someone I met at my French language school, and he made the gyoza wrappers himself - opening my eyes to the idea this was possible.
this recipe (it was the first hit off a Google search, wasn't a video, and looked pretty straightforward) for the dough. I made a double recipe; I had a LOT of filling. The filling recipe calls for cabbage and roughly equal weight of ground meat, so what I generally do is find a pretty cabbage at the store, then buy enough meat to use it all up. Since I got my food processor, this is a lot easier, and while it takes a bit more time to make that much filling, and wrap that many gyoza, it's not actually any more difficult, and this way I can cook and freeze the leftovers and have gyoza meals on demand for several weeks.
Last night, I tried doing it kind of like I'd do cookies - grab a medium-sized ball of dough, roll it out as thin as I could and cut out circles (using a kid's sized rice bowl), collected the scraps, worked into the next ball of dough to roll out into the next sheet. It worked OK, but the wrappers were uneven thicknesses and a little larger diameter than I decided I wanted. They were tasty for dinner though.
I'll be experimenting with baking the gyoza for storage (rather than steaming-frying them as usual) so they don't stick together as they thaw. I'll report back :)