Blanch or just mix the filling for the radish dumplings?

Blanching or mixing the radish dumplings is fine.

If you want to blanch the radishes, pull them out of the water, then find a clean, waterless board and spread them out naturally to dry for 15-30 minutes, to prevent them from getting too watery, which can cause the dumplings to break.

If you are mixing the filling directly, chop the radish and squeeze it with both hands to remove the water in the radish and prevent the dumplings from breaking the skin.