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Vegetarian Gyoza Potstickers with Carrot and Paneer served with a dipping sauce on a white plate.

Vegetarian Gyoza Potstickers with Carrot and Paneer

These vegetarian gyoza potstickers are stuffed with a delicious mixture of carrot, shiitake mushrooms and paneer and are insanely ease to make! Don't be intimidated because I have step by step instructions for you to make them at home.
5 from 13 votes
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Course: Snacks & Appetizers
Cuisine: Chinese, Japanese
Keyword: carrot and paneer gyoza, vegetarian gyoza, vegetarian pot stickers
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 3 portions
Calories: 418kcal
Author: Richa Gupta


  • 2 tablespoons Oil
  • 30 round Gyoza or Dumpling Wrappers

For the filling:

  • 3 Carrots peeled and diced
  • 1 cup dried Shiitake mushrooms soaked in hot water for 30 minutes
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Ginger minced
  • 1 teaspoon Garlic minced
  • 1/2 cup Crumbled Paneer / Cottage Cheese
  • 1 tablespoon Light Soy Sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper


  • Drain the shiitake mushrooms, and add them to a food processor with the diced carrots. Pulse until everything is minced but not mushy. Alternatively, you can also grate the carrots, and chop the mushrooms finely with a knife.
  • To make the filling, heat sesame oil in a pan and add ginger and garlic to it. Saute for a few minutes till fragrant and add the carrot and shiitake mushrooms mixture. Cook the mixture for 4-5 minutes till the carrot is cooked through and add paneer, soy sauce, salt and pepper to the pan. Cook for another minute or so and set aside to cool.
  • To start wrapping the dumplings, prepare a large tray to keep the dumplings by spraying it with oil. Also keep a small bowl filled with water, the gyoza wrappers, the filling and a wet towel ready.
  • To wrap the dumplings, place the gyoza wrapper on your palm. Place the filling in the center and brush the edges with water. Start by bringing the center together and pinching it together with the index finger and thumb of one hand. With your other hand, start pleating one side of the wrapper onto the other till you have 2-3 pleats on either side. Pinch the edges together to seal the dumplings. (See video above to wrap dumplings)
    Wrapping the Vegetarian Gyoza Potstickers with Carrot and Paneer.
  • Place them one by one on the greased tray, making sure they are not touching each other. Cover them with a wet towel to prevent them from drying out.
  • To cook the dumplings, heat a tablespoon of oil in a large skillet and place a few dumplings in the pan, making sure they don't overlap. When the dumplings start to sizzle, add 1/4 cup water to the pan and cover. Cook until all the water evaporates and the dumplings start to sizzle again (about 4-5 minutes). Remove them and repeat for the remaining dumplings. Serve immediately with a dipping sauce.


  • To freeze dumplings, seal the tray of dumplings (making sure they don't touch each other) with plastic wrap and place it in the freezer. When the dumplings are completely frozen, you can transfer them into a large ziplock bag. Store dumplings in the freezer for up to 3 months
  • Frozen dumplings will take an additional 2-3 minutes to cook
  • Gyoza wrappers are easily available in the frozen section of large grocery stores


Calories: 418kcal | Carbohydrates: 58g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 1323mg | Potassium: 449mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10240IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 3mg