Jiaozi dumplings can be prepared in a few ways: boiled, steamed, or as we've done here, pan-fried. They're first cooked with a little oil and liquid in the pan, then as the liquid evaporates the dumplings fry in the oil and turn golden and crisp on the base. It's the best of both worlds.
We've added some cornflour to the liquid, which creates a lovely lace effect when the liquid evaporates. It's best to use a non-stick frying pan for this recipe; even though they're called pot-stickers, you really don't want them to stick.