In a bowl, mix the tapioca starch, rice flour, and 1/2 teaspoon salt with water until smooth. Let the batter rest for 1 hour. Before cooking, stir in 1 tablespoon vegetable oil.

Clean the pork and shrimp, then drain. Cut the pork into bite-sized pieces. Leave the shells on the shrimp. Place the pork and shrimp in separate bowls and marinate each with minced shallot and bouillon powder for 20 minutes. Heat a little oil in a skillet, add the pork and cook with a splash of water until it absorbs the flavors. Then add the shrimp, season again to taste (salty and sweet), and cook until the mixture thickens slightly.

To make the dipping sauce: Mix 1 small bowl fish sauce, 1/2 small bowl sugar, and 2 small bowls hot water. Stir until dissolved. Add sliced or chopped chili when serving. (Do not add lime, as it will make the dumplings sour.)

To cook the dumplings: Place a small nonstick skillet over medium heat. When hot, brush with oil (only for the first batch). Pour in 2 tablespoons of batter, add some pork and shrimp to one side, and cover with a lid. When the batter turns translucent, the dumpling is done (it cooks quickly). Use chopsticks to fold the dumpling in half and transfer to a plate brushed with oil. Sprinkle with chopped green onion.

Finished dish: The dumplings are clear and chewy.