I made Guotie last week, which is a pan-fried version of Jiaozi. In U.S., we called this potstickers. I have been deciding on whether to deep-fry it, boil it or pan-fry this little dumplings and ended out with pan-frying them. I think it's healthier than deep-fry and so much quicker too (since I can do a bunch of them in a non-stick pan). I love the crispy skin at the bottom and soft top skin with moist and juicy filling. Normally we serve Guotie with vinegar soy sauce and chili.
I made two dipping sauces for my potstickers. The top one is sweet vinegar soy sauce with chili oil and chopped scallion. The bottom one is salty vinegar soy sauce with sliced gingers. Of course I also have Sriracha hot chili sauce as an additional dipping sauce (not shown). Got to have my chili right? :)