Pour your potstickers out into a colander, as gently as possible. Then run some cold water over them. Let the water spray onto your hand, and roll off onto the potstickers - that way the shells aren't pummeled by the high-velocity stream. The word of the day is gentle! Years ago I heard complaints that rinsing pasta after it's cooked can wash away a great many nutrients. Those complaints turned out to be baseless. Fresh-cooked pasta isn't sticky because it's coated with nutrients, it's sticky because it's still cooking. And we're applying cold water to stop that. But cold water is never enough - the insides of potstickers retain a lot of heat. So we need to take additional steps.