Salt the zucchini and toss well. Let sit for about 20 minutes to remove the water. Drain, then squeeze the liquid out in cheesecloth until completely dry.
Squeeze the tofu in cheesecloth until all moisture is drawn out.
Stir together the prepped zucchini, pork, cabbage, kimchi, garlic, and onion. Add the soy sauce, cornstarch, fish sauce, and sesame oil.
Wet the outer shell of a dumpling wrapper with warm water. Scoop about ½ tablespoon of the filling in the center and pinch together. Make folds in the wrapper so that it will not open during cooking.
These dumplings can be deep-fried, pan-fried, steamed, or poached in soups. They freeze well, too!