Steamed Tapioca Dumplings Wrapped in Banana Leaves

Prepare the filling: Dice pork belly and shrimp into small pieces. Mince the shallots. Heat 1 tbsp vegetable oil in a pan over medium heat. Sauté shallots until fragrant. Add pork belly and cook until lightly browned. Add shrimp, fish sauce, sugar, and black pepper. Cook until shrimp turns pink and the liquid has reduced. Set aside to cool.

Prepare the tapioca dough: In a saucepan, combine tapioca starch with 250ml water and 1 tbsp vegetable oil. Stir well until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens and becomes translucent. Remove from heat.

Prepare banana leaves: Gently wipe banana leaves clean with a damp cloth. Briefly pass them over an open flame or dip in hot water to make them pliable. Cut into rectangles approximately 15x20 cm. Lightly brush the inside of each leaf with oil.

Assemble the dumplings: Take a small amount of warm tapioca dough (about 1.5 tbsp), flatten it into an oval shape on the oiled banana leaf. Place a small amount of the prepared filling in the center. Fold the dough over the filling to enclose it, shaping it into a crescent or rectangle.

Wrap the dumplings: Fold the banana leaf around the formed dumpling, ensuring it is tightly sealed. Secure the ends with kitchen string or by folding them under.

Steam the dumplings: Arrange the wrapped dumplings in a steamer basket. Steam over boiling water for 15-20 minutes, or until the dough is completely translucent and cooked through.

Serve: Carefully unwrap the hot dumplings and serve immediately with Vietnamese dipping sauce (nước chấm).