Wash the pork and cut into bite-sized pieces. Marinate with 1/2 teaspoon salt, 1 teaspoon fish sauce, a pinch of MSG, 2 teaspoons sugar, a little black pepper, and minced shallots. Remove the heads and tails from the shrimp and clean them. Heat 1 tablespoon cooking oil in a pan, sauté the shallots until fragrant, then add the pork and shrimp and stir-fry until cooked.

Cut the banana leaves to the right size for wrapping, wash them, then blanch in boiling water or leave in the sun to make them more pliable for wrapping.

Put the tapioca starch in a nonstick pan, add 2 1/2 cups cold water (600 ml), 1/2 teaspoon salt, and 2 tablespoons cooking oil. Stir until the starch dissolves, then cook over heat, stirring constantly until the mixture thickens. When there is still some liquid left, turn off the heat. Continue stirring for another 3 minutes—now the dough is ready for wrapping.

Lay the banana leaf on a tray and brush with a layer of oil to make it easier to remove the dumpling after cooking. Spoon some dough onto the leaf and spread it out. Add the shrimp and pork filling on top, then wrap it up. Fold the two long sides in first, then fold the ends.

Tie two dumplings together to keep them from opening during cooking.

Prepare a steamer. Bring water to a boil, then steam the dumplings for about 15 minutes until cooked through.

Let cool slightly, then peel off the banana leaves and serve with pure fish sauce and sliced chili peppers for extra flavor.