Step 1

Combine the zucchini matchsticks and ½ teaspoon salt in a bowl. Mix well and let it sit for 5 to 10 minutes.Combine the chicken, onion, garlic, 1 teaspoon salt, ground black pepper, milk, and potato starch in the food processor. Blend 1 minute until smooth and well mixed. Put the filling into a bowl.When the zucchini is withered and wet, gently squeeze out the excess water with both hands and add it to the filling in the bowl.Add the sesame oil to the filling and mix well with a spoon.

Step 2

Set out a small bowl of water.Lay a dumpling skin flat on your palm. Dip your index finger in the water and wet the edges of the skin so that it will seal easily.Spoon a heaping tablespoon of the filling into the center and fold the skin over the filling.Press the edges to seal, and make 8 to 10 small pleats to give the dumpling a pretty appearance and seal it more tightly.Place it on a plastic-lined platter. Repeat with the remaining filling and dumpling skins. You will make about 28-30 dumplings.

Step 3

Place the dumplings on a large platter lined with plastic wrap (I use my pizza pans for this). There should be a little gap between the dumplings so that they don’t stick to each other.Freeze for several hours or overnight, until frozen solid.Place each dumpling into a plastic bag or container, and then put them back to the freezer. You can freeze them for up to 3 months.

Step 4

Bring some water to a boil in a steamer. Line the steamer basket with parchment paper or lettuce leaves. Add some dumplings and cover.Steam for 10 minutes over medium high heat. Remove from the heat.

Step 5

Take the dumplings out of the steamer and serve with the seasoning sauce. If you’re making a dosirak, let them cool for a few minutes before packing them in with the other items in the lunch box. Be sure to accompany with the seasoning sauce.Pick up a dumpling with your chopsticks, dip it into the sauce and enjoy!

Step 6

Combine 1 tablespoon soy sauce, 2 teaspoons white vinegar (or apple cider vinegar), a pinch of gochu-garu (Korean hot pepper flakes) and mix well and transfer it to a small bowl or pack it with a dosirak by putting it in a small container and covering it tightly.

Step 7

Julie_35 Brittany, France joined 8/20 & has 5 commentsPosted August 24th, 2020 at 6:57 am | Log in to reply. Made them today, thank you Maangchi!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted September 9th, 2020 at 6:02 am | Log in to reply. Yummy! AnnaMarie Abilene, TX, USA joined 7/20 & has 6 commentsPosted August 22nd, 2020 at 12:47 am | Log in to reply. Is there a possible substitute for the milk in this recipe? CeeJay Gig Harbor Washington joined 8/20 & has 1 commentPosted August 7th, 2020 at 3:08 am | Log in to reply. Where can you buy mando dumpling wrappers, or how can you make them? sanne Munich joined 8/14 & has 237 commentsPosted August 7th, 2020 at 1:47 pm | Log in to reply. There’s this link right at the beginning of the ingredients list:https://www.maangchi.com/recipe/mandu-pi EvilGrin joined 6/15 & has 45 commentsPosted August 2nd, 2020 at 11:41 am | Log in to reply. They look great Maangchi!!I use black vinegar in my dipping sauce and sometimes a couple drops of sesame or chile oil too. I love dumplings and potstickers. They are my ultimate food weakness. sanne Munich joined 8/14 & has 237 commentsPosted July 16th, 2020 at 11:45 am | Log in to reply. We’ll attend a BBQ this Saturday (a very good American friend’s Birthday party in a large garden with British, American, German, Korean and Japanese friends) where I plan to bring drumsticks – and since it’s cheaper to buy the whole legs, we’ll have a lot of “left-over” thighs… guess what I’ll prepare for the next meet-up. ;-) Kitsunesangel GA joined 7/20 & has 1 commentPosted July 16th, 2020 at 1:43 am | Log in to reply. Can you substitute chicken for beef or pork?