Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.

Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.

Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.

In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.

Pat dry the daikon with clean paper towels. Try to keep them in perfect moisture balance - not too dry and not too wet. There shouldn’t be visible water droplet on the surface. You can also cover them with a slightly damp paper towel while you work on the dumplings one-by-one.

Add a small amount of dumpling fillings to the center and use the back of a small teaspoon to smooth the filling. Apply a small amount of pressure to press the filling onto the radish slices. This will help them stick together better.

Gently fold it in half to create a half-moon shape and press the center edge to seal with your thumb and index fingers.

In a well-heated non-stick or cast iron skillet, add 1tbsp oil. Pan fry the dumplings for about 2 minutes over medium heat. You might need to fry them in separate batch so as to not overcrowd the skillet. Please do not flip the dumplings.

Add ½ tbsp water. Cover with a lid. Lower the heat to medium-low and steam the dumplings for about 2-2.5 minutes. The fillings should be cooked through.

Uncover. Cook for an additional 30 seconds. Off heat, carefully remove them one-by-one with a small spatula. Place the seared side up over a large serving plate.

Some of the fillings might separate from the dumpling wrappers as you remove them from the skillet. Simply place them back. They will stick together once cooler. Serve with dumpling dipping sauce on the side. Serve immediately.