I've been making, or helping my mother make, gyoza for years. She has an amazing filling recipe, and I've made it with great success a number of times.
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.