Clean the shrimp.

Finely chop the pork; do not use a food processor, as this will make the filling too pasty.

Mix tapioca starch with water in a 5:2 ratio.

Knead until the dough is very elastic and not runny or sticky.

Divide the dough, roll it out thin, add just enough filling, then boil the dumplings until the wrappers turn translucent.

After boiling, soak the dumplings in ice water to make the wrappers chewy and not mushy.

Mix fish sauce to your taste and serve with pickled vegetables for a delicious meal.