Amy, I am making them the same as my favorite way of cooking gyozas. I get oil in a pan smoking hot, put them in the pan and swirl them around to prevent sticking, and then add about 2 ounces of liquid (preferably fish stock) and let the oil/water reaction do its thing. You get a crispy underside and a steamed texture otherwise. I love the texture combination and have been serving them upside down (the browned side).
I thought of deep frying them, but they aren't sealed and would just be messy, and I like the steamed wontons better. Too many Asian restaurants just deep fry them. Thanks for the welcome BTW.
AuntDot, I Looove the idea of a tzatziki or other yogurt based salad! I was thinking along similar lines, but was worried of too much fusion (or confusion) going on in the dish... I will experiment (and post some pictures if I can)...