A while back when I was in a dumpling-craving low-carb way, someone suggested a recipe from a Rachael Ray book - the horror! 
But it was a tasty workaround (and I actually bought a few of her books based on that) - basically a simple version of the filling, made into patties that you could eat as is, or over a salad, in a lettuce wrap, etc. I called them potsticker patties, but I’ll find the real name.
Korean tofu & meat patties (wanja jeon I think) were another favorite in the same vein - no dough, similar flavors.
ETA:
Here’s a paraphrase of the RR recipe from a blog (skip the hoisin of course) - or you can use your existing recipe and just make patties:
And maangchi’s wanja jeon - you can skip the carrots and flour (or use a low carb alternative):
