In Western English, pan-fried jiaozi are often called what?

In Western English, pan-fried jiaozi are often called potstickers. The name is the familiar English rendering of a pan-fried dumpling style associated with Chinese guōtiē and, in Western usage, with jianjiao or other pan-fried jiaozi.

The cooking method explains the name: dumplings are browned in a pan, then water is added and the pan is covered so the filling steams. This can leave a crisp, browned underside that may stick to the cooking surface. The result combines a crunchy base with a tender wrapper.

Terminology varies by region. In northern China, guōtiē and pan-fried jiaozi may be treated as distinct preparations, while in southern China guōtiē can be used more broadly for pan-fried jiaozi. Western menus commonly use “potstickers” as a convenient umbrella term.

Potstickers are not empanadas, samosas, or pierogi, although all are filled dough foods. Pierogi are Polish, empanadas have Iberian and Latin American traditions, and samosas are associated with South Asian and related cuisines.