In northern China, what is the usual shape of guotie?

In northern China, guotie are usually elongated. Their long, narrow form distinguishes them from the more rounded or crescent-shaped jiaozi commonly seen elsewhere.

Guotie are northern Chinese dumplings cooked by pan-frying. The bottoms develop a crisp, browned crust while steam cooks the filling and wrapper above. Fillings commonly include pork, cabbage, scallions, ginger, and sesame oil. In northern China, the two ends are often left open, which helps produce the characteristic extended shape.

The terminology can vary by region. In northern China, guotie may be treated as a distinct dumpling from pan-fried jiaozi, while in southern China “guotie” can be used more broadly for pan-fried jiaozi or jianjiao. In English-speaking countries, both are often called potstickers, although restaurant styles and shapes differ.