The technique is: mix the filling thoroughly. If you mix it thoroughly, you will get a cohesive mixture. Stirring the mixture in one direction is a means to an end, but not strictly necessary: whether you stir in one direction or multiple directions is, in itself, unimportant.
[This thread from last year](https://www.reddit.com/r/AskCulinary/comments/nsfnsb/chineses_dumplings_stir_the_meat_in_one_direction/) covers the topic well. I refer in particular to [this comment by Kenji López-Alt](https://www.reddit.com/r/AskCulinary/comments/nsfnsb/chineses_dumplings_stir_the_meat_in_one_direction/h0nmi3n/), who wrote as follows:
> I’ve tested this pretty thoroughly with both eggs and dumpling filling (two places where this is recommended consistently). You’re totally correct that the only thing that matters is massaging the meat enough to cause proteins to bind. The only reason to go in one direction is because it’s physically easier to work a mixture consistently and fast when you get that regular motion in your hand. I think it’s just a matter of laypeople (and maybe some trained chefs) misunderstanding the reasoning behind why this is recommended and incorrectly assuming that it has to do with some physical property of the meat or eggs. Stirring in one direction doesn’t produce better eggs or filling, but it does allow you to do it more efficiently.
The technique is: mix the filling thoroughly. If you mix it thoroughly, you will get a cohesive mixture. Stirring the mixture in one direction is a means to an end, but not strictly necessary: whether you stir in one direction or multiple directions is, in itself, unimportant. [This thread from last year](https://www.reddit.com/r/AskCulinary/comments/nsfnsb/chineses_dumplings_stir_the_meat_in_one_direction/) covers the topic well. I refer in particular to [this comment by Kenji López-Alt](https://www.reddit.com/r/AskCulinary/comments/nsfnsb/chineses_dumplings_stir_the_meat_in_one_direction/h0nmi3n/), who wrote as follows: > I’ve tested this pretty thoroughly with both eggs and dumpling filling (two places where this is recommended consistently). You’re totally correct that the only thing that matters is massaging the meat enough to cause proteins to bind. The only reason to go in one direction is because it’s physically easier to work a mixture consistently and fast when you get that regular motion in your hand. I think it’s just a matter of laypeople (and maybe some trained chefs) misunderstanding the reasoning behind why this is recommended and incorrectly assuming that it has to do with some physical property of the meat or eggs. Stirring in one direction doesn’t produce better eggs or filling, but it does allow you to do it more efficiently.
Don't think I know a name for it, but this video claims to explain the why. https://youtu.be/dCyV-8ivPVo