Prep: Soak and rinse the pork belly in lightly salted water, then drain and dice. Soak and rinse the wood ear mushrooms, then finely dice. Soak the dried bamboo shoots, then boil and rinse until soft and clean, then finely dice.

Filling: Heat a little oil in a pan. Add the white part of the scallions and sauté until fragrant, then add the pork. Stir-fry the pork until cooked, adding a little water and seasoning to taste. Add the bamboo shoots and stir-fry. Once the bamboo shoots and pork are cooked and seasoned, add the wood ear mushrooms, stir well, then turn off the heat and sprinkle with black pepper. (Season the filling lightly, as the dumplings will be served with dipping sauce.)

Dough & Shaping: Place the tapioca starch in a bowl with 1/2 teaspoon salt and 1/2 tablespoon oil. Gradually add boiling water and knead until the dough is smooth and elastic. Place the dough in a plastic bag, tie it closed, and let it rest for 10 minutes. Roll out the dough and cut into large or small circles as you like, keeping them in a plastic bag to prevent drying. Take a dough circle, add filling, fold over, and press the edges to seal. Place the dumplings in a plastic bag to keep them from drying out. Repeat until all the dough is used.

Boiling: When the water is boiling, reduce the heat and add the dumplings. When they float to the surface, cook for another 3 minutes, then remove and transfer to a bowl of filtered water. Use a strainer to drain the dumplings, then place them in a large bowl with oil that has been used to fry shallots to prevent sticking and add fragrance, or use scallion oil (my family prefers fried shallots).

To serve: The dumplings are slightly chewy, with a savory pork filling and the crisp texture of bamboo shoots and wood ear mushrooms. Serve with a sweet and savory fish sauce dip with sliced garlic and chili (do not crush or mince). Do not add lime or vinegar to the dipping sauce, as it will make the dumplings sour.