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1
In a food processor, combine onion, garlic, and chicken pieces. Remove excess fat from the chicken thigh, pat dry, and cut into chunks.
2
Add salt and ground black pepper to season the mixture.
3
Add whole milk and potato starch (or corn starch/flour) to help bind and tenderize. Process until well combined.
4
Slice zucchini into thin matchsticks. Toss with salt and let sit for 5 minutes to release moisture.
5
After 5 minutes, squeeze out the excess water from the zucchini.
6
Add the squeezed zucchini to the chicken mixture, pour in sesame oil, and mix well to complete the filling.
7
Wet the edges of mandu skin with water. Place about 1.5 tablespoons of filling in the center of each skin.
8
Fold the skin in half and press the edges together, shaping it into a beautiful pouch form.
9
Line a steamer basket with parchment paper and arrange the dumplings inside. Steam over medium-high heat for 10 minutes until cooked through.
10
Let the steamed dumplings cool before serving immediately or freezing. Arrange on a plastic wrap-lined plate, freeze solid, then store in a freezer bag for later use in soups or fried preparations.
11
Prepare the dipping sauce by mixing soy sauce, vinegar, and gochugaru. Serve alongside the dumplings.
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