Step 1

Prepare the banana leaves.Cut each leaf into 12 x 18cm and wash thoroughly.Boil water and blanch the banana leaves for 1 or 2 mins to soften them. Drain, let them cool down and dry them with a clean cloth.

Step 2

Prepare the filling.Chop the pork into 3cm long, 0.5cm thick. In a big bowl, add 1 tsp sugar+ ¼ tsp salt + 1 tbsp fish sauce + 1 tbsp garlic and mix.Add pork into the mixture and mix well. Leave it to marinate in the fridge for at least 1 to 2 hours. Remove the head and tails of the shrimps, add 1 tsp of salt, mix well and also leave it in the fridge for 1 or 2 hours.After 1 or 2 hours, in a pan, add 1 tbsp cooking oil, quickly stir fry the remaining garlic and shallots till fragrant then add pork and shrimps until evenly cooked, sprinkle some pepper.

Step 3

Prepare the batter.In a bowl, mix tapioca + 200ml waterAt the same time, in a saucepan, boil 400ml water + ½ tsp salt + 1 tsp cooking oil then turn to low heatPour the tapioca mixture into the boiling water, continue stirring until the mixture thickens but still has a milky white color, immediately turn off the heat and continue stirring to smoothen the batter.

Step 4

Make the dumplings.Place 1 piece of leaf on a flat surface, add 1 tbsp of batter, add 1 piece of pork, 1 shrimp and fold both sides in, then fold the other top and bottom.

Step 5

Steam the dumplings.Continue to do the same procedure with the remaining dumplings then steam for 20 mins.