Chicken dumplings (Dakgogi mandu)

Roughly chop the onion and place it in a food processor along with the garlic cloves.

Trim any excess fat from the chicken thighs, pat them dry with a paper towel, and cut them into chunks.

Add the chicken chunks to the food processor with the onion and garlic.

Add salt, ground black pepper, whole milk, and potato starch to the food processor.

Grind all ingredients in the food processor until a paste forms, then transfer the mixture to a large bowl.

Thinly slice and julienne the zucchini into matchsticks. Place them in a bowl and mix with salt. Let it sit for 5 minutes.

Squeeze the excess water out of the salted zucchini by hand and add it to the ground chicken mixture.

Add sesame oil to the filling and mix everything together thoroughly.

Prepare your dumpling wrappers and a small bowl of water.

Place about 1.5 tablespoons of filling in the center of a wrapper. Wet the edges with water, fold it in half, and create pleats to seal it tightly.

Line a steamer basket with perforated parchment paper and arrange the dumplings inside, leaving some space between them.

Place the steamer over a pot of boiling water, cover, and steam for 10 minutes over medium-high heat.

Once cooked, remove from heat and let the dumplings cool down, especially if packing for a lunchbox.

To make the dipping sauce, mix soy sauce, vinegar, and hot pepper flakes in a small container.

Serve the dumplings warm with the dipping sauce, or pack them in a lunchbox over a bed of lettuce.