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Combine zucchini matchsticks and ½ teaspoon salt in a bowl, let sit for 5-10 minutes.
Blend chicken, onion, garlic, 1 teaspoon salt, pepper, milk, and potato starch in food processor.
Gently squeeze excess water from zucchini and add to filling.
Add sesame oil to filling and mix well.
Lay dumpling skin flat, wet edges, spoon filling, fold and pleat to seal.
Place dumplings on a platter lined with plastic wrap, freeze until solid.
Store frozen dumplings in bags or containers for up to 3 months.
Steam dumplings in a lined steamer basket for 10 minutes over medium high heat.
Serve with seasoning sauce.
Seasoning sauce: Combine soy sauce, white vinegar, gochu-garu, mix well.