The Chinese term meaning “pot stick” for a dumpling related to pan-fried jiaozi is guotie.
Guotie, written 锅贴 and pronounced guōtiē, is a northern Chinese dumpling traditionally cooked by pan-frying. The name is commonly rendered in English as “potsticker” or “pot sticker,” reflecting the way the dumplings can cling to the cooking vessel and develop a crisp browned base.
Guotie and pan-fried jiaozi are closely related, but they are not identical everywhere. In northern China, guotie is often treated as a distinct dumpling, typically more elongated, with the ends sometimes left open. In southern China, the term may be used more broadly for pan-fried jiaozi or jianjiao.
The filling can resemble jiaozi filling, commonly combining pork with Chinese cabbage, scallions, ginger, cooking wine, and sesame oil. “Guotie” should not be confused with mantou, baozi, or shaomai, which are different Chinese foods with different wrappers, shapes, or cooking traditions.