Prepare the banana leaves:
- Wash the banana leaves to remove any dirt, then blanch in boiling water for about 2 minutes. Transfer to cold water to soften the leaves and make them easier to fold.
- Pat the leaves dry, then cut into about 70 small pieces, each about 4 x 6 inches (10 x 15 cm).
- Tear a few strips of leaf to use as ties for wrapping.

Make the dough:
- Use 1.1 lbs tapioca starch (500 grams) with 3 cups water (700 ml).
- Mix the starch with water, 1 teaspoon salt, 1 teaspoon sugar, and 2 teaspoons oil (10 ml) until smooth.
- Set aside 1/3 cup (100 ml) of the mixture.
- Cook the remaining mixture over low heat, stirring constantly until it thickens and becomes slightly heavy (about 5 minutes). Remove from heat.

While still on the stove, continue stirring until the dough is smooth and elastic. Gradually add the reserved 1/3 cup (100 ml) of the mixture, stirring until the dough is soft, smooth, and no longer lumpy.
- Lay out a banana leaf, lightly brush with oil, spread a layer of dough on the leaf, add some shrimp and pork filling, then wrap and tie the dumpling.