Ingredients

• •30 pieces dumpling wrapper - large size
• •1 tablespoon potato starch
• •1 pound chicken thigh - remove excess fat, cut into chunks
• •4 cloves garlic
• •4 ounces onion - about 1/2 cup chopped
• •1/4 cup whole milk
• •5 ounces zucchini - about 1 small zucchini
• •1 teaspoon salt
• •1 tablespoon soy sauce - for dipping sauce
• •1 tablespoon sesame oil
• •1/4 teaspoon gochugaru - for dipping sauce
• •1/2 teaspoon ground black pepper
• •1/2 tablespoon vinegar - for dipping sauce

Instructions

1. 1.PREREQUISITE STEPS: Prepare zucchini by slicing into thin matchsticks. Sprinkle with salt and let sit 5 minutes. Squeeze out excess water thoroughly.
2. 2.FOOD PREP: Add chicken thigh, onion, and garlic to food processor. Process until roughly chopped but not paste-like. Add salt, ground black pepper, whole milk, and potato starch. Process until well combined and mixture holds together.
3. 3.Transfer chicken mixture to large bowl. Add prepared zucchini and sesame oil. Mix gently until evenly combined.
4. 4.Place small bowl of water nearby for sealing dumplings. Take one dumpling wrapper and place 1½ tablespoons of filling in center. Wet edges with water using finger. Gather edges up around filling and twist to seal, creating a pouch shape.
5. 5.Repeat with remaining wrappers and filling to make about 30 dumplings.
6. 6.Line steamer basket with parchment paper. Place 7-8 dumplings in steamer, ensuring they don't touch. Steam over boiling water for 10 minutes on medium-high heat.
7. 7.Remove from steamer and let cool for 2-3 minutes before serving to toddlers.
8. 8.SERVING: Serve warm. Cut larger dumplings in half for smaller toddlers. Ensure internal temperature reaches 165°F before serving.
9. 9.BATCH COOKING TIP: This recipe makes approximately 30 dumplings (10 toddler portions). Line baking sheet with plastic wrap, place uncooked dumplings on sheet, and freeze until solid. Transfer to freezer bags for storage. Steam frozen dumplings for 12-15 minutes.