Season the shrimp with the spices.

Sauté the shrimp until cooked through.

Place the tapioca starch in a mixing bowl. Make a well in the center and slowly pour in boiling water. Use a wooden spoon to mix until slightly cooled, then knead the dough until smooth and elastic.

Bring a pot of water to a boil with a little oil and salt. Drop the dumplings in and cook until they float to the surface. Let them cook a bit longer until the dough turns translucent and fully cooked.
Note: If you don't use all the dumplings at once, you can store them in an airtight container in the freezer for up to 1 month. When ready to eat, just boil them.

Heat a pan and add vegetable oil. When the oil is hot, add a pinch of salt and the chives (or green onions). Once the oil sizzles again, turn off the heat. Add the cooked dumplings to the scallion oil and toss to coat. You can use green onions instead of chives if preferred.

For the dipping sauce: Combine water, fish sauce, sugar, and vinegar in a pot. Bring to a boil to dissolve the sugar, then let cool. Finely chop the garlic and chili and add them to the sauce. If you use lime instead of vinegar, squeeze the lime in just before serving, not during cooking.

Alternatively, you can make a sweet fish sauce: Use a 1:1 ratio—boil 1/3 cup water (100 ml) with 3 1/2 oz rock sugar (100 grams), let cool, then add lime, garlic, and chili just before serving.