Gradually mix the tapioca starch with boiling water and a little cooking oil. Knead until the dough is smooth and you can form balls.

Season the shrimp and pork, then sauté until cooked and dry. Make sure there is no liquid left to make wrapping easier.

Shape the dumplings as you like. Steam for 20 minutes, or until the dough turns translucent and is cooked through.

Top with fried shallots, sweet fish sauce, and scallion oil.