Remove jackfruit from can and drain. Gently shred the jackfruit with your hands, by pressing down. Remove seeds if desired. Pat dry. Set aside.
Heat a large skillet on medium high heat. Add oil and allow to heat for 30 seconds. Add onion and allow to soften – 3 to 5 mins.
Add jackfruit, jerk paste, bbq sauce, agave nectar, and liquid smoke. Stir to combine. Cook jackfruit on stove top for 5 minutes, stirring occasionally.
Transfer jackfruit to lightly oiled sheet pan. Bake for 20 minutes, stirring after 10 minutes. Remove from oven. Allow to cool completely.
Remove individual wonton wrappers, working with no more than 4 at a time. Brush the edges of the wonton wrapper lightly with water. Add 1 tbsp of the jackfruit mixture in the center of the wrapper. Fold over to form a triangle, making sure edges are tightly sealed. Repeat until jackfruit mixture is gone.
Heat large skillet over medium heat. Add oil and allow to heat until shimmering. Gently place potstickers in pan flat-side down. Fry until golden (2-3 minutes), turn over potsticker and fry until other side is golden. Remove potstickers from pan and place on clean lint-free towel or paper towel to absorb excess oil. Repeat until all potstickers are fried. Garnish with green onions and serve with Green Onion Dipping Sauce.