Add hot water to the tapioca starch and knead until you get a smooth, elastic dough. Roll the dough out thin and cut into round pieces.

For the filling: Season the pork belly and shrimp to taste. Sauté chopped garlic and shallots until fragrant, then stir-fry the filling until cooked.

For scallion oil: Add a pinch of salt and a little MSG to the chopped green onions. Heat cooking oil and pour it over the onions to make scallion oil.

Mince garlic and chili, then mix with fish sauce, sugar, and lime juice to make a sweet and tangy dipping sauce.

Place the filling onto each piece of dough. Fold in half and press the edges to seal. Drop the dumplings into boiling water. When they float to the surface, they're done. Remove and drizzle with scallion oil to prevent sticking. You can also steam them again to reheat before serving.

Serve with the sweet and tangy fish sauce.