In the West, pan-fried jiaozi related to gyōza may be called what?

In the West, pan-fried jiaozi related to gyōza may be called potstickers.

The term refers to jiaozi that are browned in a pan, often by frying their bottoms and then adding water before covering the pan so the dumplings steam through. This produces a crisp underside and a tender wrapper. In Chinese, this preparation is commonly called jianjiao; guotie is another associated term, often translated as “pot sticker.”

Gyōza is the Japanese relative of jiaozi, and the name is widely used for Japanese-style dumplings. Gyōza typically have thin wrappers and fillings based on pork, cabbage, garlic chives, garlic, ginger, or sesame oil. They are often pan-fried, though boiling and steaming are also used.

Potstickers should not be confused with siu mai, which are open-topped Cantonese dumplings, or baozi, which are filled steamed buns. Wontons are another distinct dumpling, usually made with thinner wrappers and commonly served in broth. In English, “potsticker” can describe a style of preparation rather than one single fixed recipe.