PREPARE _ Marinate the pork and shrimp: Add 1/4 teaspoon seasoning powder, minced garlic, 1/2 teaspoon fish sauce, and a little black pepper. Let marinate for 10-15 minutes.

FILLING _ Heat a little cooking oil in a pan and sauté the garlic until fragrant. Add the pork and cook for a bit, then add the shrimp. Add a little annatto oil for color (optional). Finish with a little black pepper, then remove from heat.

DOUGH _ Gradually pour the boiling water into the tapioca starch, stirring constantly. Knead the dough carefully (it's hot!) until smooth and elastic. Roll the dough into small, thin circles.

ASSEMBLE _ Place some filling in the center of each dough circle. Fold the dough over and press the edges to seal so the filling doesn't leak out. Bring a pot of water to a boil, drop the dumplings in, and cook until the wrappers turn translucent and you can see the filling inside. Remove and place the dumplings in a bowl of cold water to make them chewier and prevent sticking. Sauté chopped green onions with a little oil to make scallion oil.

FISH SAUCE DIPPING SAUCE _ Mix 3/4 cup warm water (about 200 ml), 2 teaspoons fish sauce, 1 teaspoon sugar, a little lime juice, minced garlic, and chopped chili. Adjust to taste.

TO SERVE _ Drizzle scallion oil over the dumplings and serve with the dipping sauce.