This is basically an Asian version of ravioli, or to be historically accurate, the other way around, for pasta came from China. Buy the little circles of “pasta” from Chinese or Japanese shops, but check carefully that they don’t contain egg. I made these gyoza in a wok that fitted my bamboo steamer just perfectly. A bamboo steamer is very cheap, or you can use a metal steamer. You need a flat surface, as you don’t want to have the gyoza touching each other; they will stick and rip the skin off.