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In the West, pan-fried jiaozi or jianjiao may be referred to as potstickers, derived from the Chinese word guōtiē (Chinese: 鍋貼; lit. 'pot stick'). However, this is a misnomer, as "potsticker" in its original usage in northern China refers to a specific type of dumpling which is considered separate from the jiaozi.
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To make the dumplings, combine the meat, soy sauce, cornstarch, ginger, green onions, sugar, sesame oil, and salt in a bowl and stir in one direction with a chopstick until just mixed.
The procedure on how to wrap a potsticker is not at all clear. The wrapping of a potsticker itself is more difficult than the preparation. I feel it is best to let someone else do this because I have the impression that the art of wrapping may be an ancient Chinese secret. Edited "redline" referencing an image which the author may have removed.
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