Wash the pork and cut it into small pieces. Marinate with 1/2 teaspoon salt, 1 tablespoon fish sauce, a pinch of MSG, 1 tablespoon sugar, and chopped shallots. Remove the heads and tails from the shrimp and clean them. You don't need large shrimp for this recipe. Heat 2 tablespoons cooking oil in a pan, sauté shallots until fragrant, then add the pork and shrimp. Stir-fry until cooked through. Season to taste and add a little black pepper for extra flavor.

Make the dipping sauce by mixing 2 parts fish sauce, 2 parts sugar, and 4 parts water. Bring to a boil on the stove for 5 minutes, then let cool. Add minced garlic, chili, and lime juice to taste. Use high-quality fish sauce for a slightly thick and delicious dipping sauce.

Boil water until fully boiling. Pour the tapioca starch into a large mixing bowl and add a pinch of salt. Gradually pour in about 1 1/4 cups water (300 ml), stirring constantly with chopsticks so the starch absorbs the water evenly. Work quickly, then put on food-safe gloves and knead the dough while it's still hot. Knead until the dough is smooth and elastic.

Pinch off small pieces of dough, flatten each one, place some filling in the center, then fold over and seal the edges tightly. Make sure to seal well, as the dumplings can open during boiling.

Alternatively, you can roll out the dough with a rolling pin and use a glass to cut out circles for more even dumplings, which is helpful for beginners.

Continue until all the dough is used. My family likes a lot of filling, so I fill each dumpling generously. If you're new to making these, use less filling to prevent the dumplings from opening.

Bring a pot of water to a boil. Add the dumplings only after the water is boiling. Once the water returns to a boil, reduce the heat and simmer for about 7 minutes until the dumplings are cooked. Prepare a bowl of boiled, cooled water. Drain the dumplings and transfer them to the cool water to prevent sticking. Then toss the dumplings in a pan with scallion oil. Stir gently so the dumplings are coated with the oil.

Serve the dumplings on a plate with a bowl of garlic chili fish sauce for dipping.