They are used to make dumplings that will go in soups.
They are usually sold in chiller section at supermarket.
Cover with a damp towel or paper towel while working, or they will dry out on you.
Use a mixture of water and starch (cornstarch, all things being equal) to help seal them
They can be frozen.
To freeze, wrap in plastic, then foil, and freeze for up to 2 months.
Thaw and bring to room temperature before using.
The wrappers are also referred to as “skins.”