If their the circular kind you could make Japanese Gyoza.
Gyoza with Kaffir Lime Leaf
12 round wanton papers
3 tbsp vegetable oil
1/2 cup water
150g pork mince
2 kaffir lime leaves cut into fine strips
1 long red chilli
1cm fresh ginger chopped
1 cup chopped white cabbage
1 tbsp soy sauce
1 tsp sesame oil
1 tsp fish sauce
2 tbsp soy sauce
1 long red chilli sliced, seeds intact
Place all the stuffing ingredients in a food processor and pulse until they are well combined and form a smooth paste.
Place a generous teaspoon of stuffing into the centre of each wonton wrapper. Lightly brush around the edges of each wonton wrapper with water. Bring the edges together and pinch to seal firmly, forming a crescent shape with a flat base. Once made, the gyoza can be covered and refrigerated until ready to cook.
Heat the vegetable oil in frying pan and when hot, add the gyoza, flat side down. Fry for 2-3 minutes, or until the undersides are golden-brown.
Add the water and cover the pan with a lid so the gyoza can steam. Reduce the heat and cook for 3-4 minutes. When cooked, the dumpling wrappers will appear soft and translucent.
Stir together the soy sauce and sliced chilli and serve with the gyoza.