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When the water has mostly disappeared (a glass lid helps here, but it's about 5 minutes), you take off the lid and cook off any remaining water, and then continue to cook until the bottoms are crisp. The water may include corn starch or katakuriko, or you can dip the bottoms in that before putting them in the pan.
To make the dumplings, combine the meat, soy sauce, cornstarch, ginger, green onions, sugar, sesame oil, and salt in a bowl and stir in one direction with a chopstick until just mixed.
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In the West, pan-fried jiaozi or jianjiao may be referred to as potstickers, derived from the Chinese word guōtiē (Chinese: 鍋貼; lit. 'pot stick'). However, this is a misnomer, as "potsticker" in its original usage in northern China refers to a specific type of dumpling which is considered separate from the jiaozi.