Clean the shrimp and pork, cut into bite-sized pieces, season, and simmer until flavorful. Adjust seasoning to taste.

Wash the banana leaves and cut them into pieces large enough to wrap each dumpling (size depends on your preference). Wilt the leaves by briefly steaming or passing them over heat to make them pliable.

Mix the tapioca starch with 2 cups water (about 500 ml) for a chewy texture, or 2 1/2 cups water (about 600 ml) for a softer texture. Add a pinch of salt and stir until dissolved. Cook over medium heat, stirring constantly to prevent lumps. Remove from heat while the batter is still runny, then continue stirring until it thickens to a paste.

Lightly oil the banana leaf, spread a heaping tablespoon of batter in a line, add shrimp and pork on top, then wrap. Repeat until all ingredients are used.

Steam the dumplings for about 15 minutes until cooked through. Serve with pure fish sauce and sliced chili peppers.