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They are made of wheat flour!  rz

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I have done research on the ones in MY AREA GROCERS and healthfood stores only.  None were made with only rice flour and none were gf.  That doesn't mean these do not exist as gf, only that they are not available in my area.  I might add that I come from a "back in the sticks" area where we have very few people from Japan or China living.  Not many here venture into those styles of cooking and so it is hard to find many ingredients in these lines, save for wheat-free tamari and teriyaki sauces (neither of which I can have due to also being completely sugar-free).  However, I did find 3 or 4 brands of wrappers but none were gf.

Good luck; if you find them, I would be interested also in the brand names.
Mia
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When you do figure out what to do, I hope you'll actually DO it, and 
post the recipe and your results in your summary. :-)  I'd like to be 
able to make these too!  If you have a great GF pot sticker filling, 
I'd love to know, too, if you don't mind sharing.

My sense is that pretty much all regular pot sticker, gyoza or wonton 
wrappers are all off limits for us.

However, we can have Vietnamese rice paper wrappers, such as the ones 
on this web page: http://tinyurl.com/7g8qy -- you can order them from 
a gazillion places online, but even our local grocery stores carry 
them, and I live in Indiana where supermarket clerks have to ask me 
what ginger root is when they see it among my groceries and wish to 
ring it up.

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These are tricky to handle (you have to soak them first), and 
traditionally they are served cold and uncooked.  However, I've been 
to Thai restaurants that use these for their fried Spring Rolls, so 
it must work OK for that.  What I'm NOT sure of is whether or not you 
can steam them, as you would gyoza.

Here's sort of a humorous set of direction as to how to handle these 
rolls (from http://www.everything2.com/index.pl?node_id=1692955):

># Set out a dish filled with warm water big enough to lay the rice 
>paper wraps in.
># A supply of clean tea towels or paper towel should be available.
># Place all your ingredients within reach and get cracking.
># Soften the wrapper in the water, long enough for there to be no 
>noticeable hard bits. Don't wander off because this does not take 
>long and you will have glue instead of a wrapper if you go mow the 
>lawns. Another hint is that one or two wrappers at time is plenty.
># Place the wrapper on the towel and begin with a small amount 
>noodles in the middle more to the top of the sheet in line a 
>sausage/cigar type shape. Collect you choice of fillings and lay 
>along side the noodles and add the herb(s). You don't need huge 
>amounts of filling it makes the rolls very difficult to roll and 
>will cause frustration.
># Fold down the top, the bit furthest away from you. Fold over the 
>side over the top of the noodles and filling making a sort of pocket.
># If you have got this far without swearing this bit may make you 
>cuss like a sailor. Roll the pocket towards you keeping the right 
>amount of tension on the wrap and filling to produce a tightly 
>wrapped spring roll like rice paper roll. One thing you have to be 
>careful is not to tear the wrapper.
># Now repeat until you have what your desired amount! (This is way 
>you have music or the telly, especially if you are preparing for a 
>party.)
># The best way to store the rolls is seam down and under a clean 
>damp tea towel as they have a tendency to dry out.
># This is a time consuming task, anthropod suggests gather a group 
>together and have a rolling party or a "you want to eat, you roll 
>it" gathering.
># There is no reason to do anything more with these tasty crunchy 
>treats beside putting them in the fridge, serve within a few hours 
>of preparation.

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Actually, I just went looking, and found this from a recipe for Thai 
Spring Rolls that involves frying.  I think I might just try it! 
This is just the "roll" part, but if you want the whole recipe it is 
at: http://www.thai-info.net/thaifood/springrolls.htm

>Lay one sheet of rice paper with the curved edge nearest to you, on 
>a flat surface. Brush
>thoroughly with water. Let it sit until it softens into a thin 
>flexible film (about 1 minute). Mold 1 tablespoon of pork mixture 
>into 1-inch wide by 2-inch long cylinder and put it near the curved 
>edge of rice paper. Fold bottom of rice paper over filling. Fold 
>left and right sides over each end to enclose filling. Continue 
>rolling until completely sealed.
>
>Repeat with remaining filling. Preheat wok until hot. Add enough oil 
>to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry 
>for 10 seconds.
>Immediately increase to high heat or 375F and deep-fry until crisp 
>and golden brown (about 6 minutes). Remove and drain. Serve wrapped 
>in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

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No advice on the pan-fry and steam thing ... as in pot sticker style. 
But maybe you can try it and see how it goes.  I hope that you might! 
Or I hope that someone will tell you about a real pot sticker wrapper 
that is GF!  :-)

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I have looked and looked for this.  I hope someone has an answer!  Thanks for asking.
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you can use gf corn totilla skins

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *