Wash the banana leaves, then wilt them slightly by leaving them out or blanching in boiling water. Let them drain. Remove the tough center rib and cut into pieces as described. Sauté shallots in oil, then use this aromatic oil to brush the banana leaves for extra flavor. Clean the shrimp, cut the pork belly into finger-sized pieces, and season with salt, pepper, sugar, and fried shallots. Sauté with annatto oil, then add the shrimp and pork and cook until done.

In a heavy-bottomed pot, combine tapioca starch, wheat starch, a pinch of salt, and a little sugar. Stir in water until smooth. Place the pot on the stove over low heat, stirring constantly until the mixture thickens and becomes half-cooked and sticky. Remove from heat and get ready to wrap the dumplings. The wheat starch helps the dumplings stay chewy without becoming too tough.

Brush a thin layer of oil on the shiny side of each banana leaf. Spoon some dough onto the leaf and spread it out. Add one shrimp and one piece of pork. Fold the leaf like an envelope to wrap the dumpling. Use a banana leaf strip to tie two dumplings together. Steam for 20 minutes after the water comes to a boil. Let the dumplings cool completely before eating for the best chewy texture.