1 kg fresh banana leaves
200 g pork belly (skin removed)
1 tsp sugar
1 ¾ tsp salt (¼ tsp + 1 tsp + ½ tsp)
1 tbsp fish sauce
1 bulb of garlic, minced
1 tbsp cooking oil
400 g tapioca
600 ml water (200ml + 400ml)
2 tsp cooking oil
3 shallots, minced
Cut each leaf into 12 x 18cm and wash thoroughly.
Boil water and blanch the banana leaves for 1 or 2 mins to soften them. Drain, let them cool down and dry them with a clean cloth.
Chop the pork into 3cm long, 0.5cm thick.
In a big bowl, add 1 tsp sugar+ ¼ tsp salt + 1 tbsp fish sauce + 1 tbsp garlic and mix.
Add pork into the mixture and mix well. Leave it to marinate in the fridge for at least 1 to 2 hours.
Remove the head and tails of the shrimps, add 1 tsp of salt, mix well and also leave it in the fridge for 1 or 2 hours.
After 1 or 2 hours, in a pan, add 1 tbsp cooking oil, quickly stir fry the remaining garlic and shallots till fragrant then add pork and shrimps until evenly cooked, sprinkle some pepper.
In a bowl, mix tapioca + 200ml water
At the same time, in a saucepan, boil 400ml water + ½ tsp salt + 1 tsp cooking oil then turn to low heat
Pour the tapioca mixture into the boiling water, continue stirring until the mixture thickens but still has a milky white color, immediately turn off the heat and continue stirring to smoothen the batter.
Place 1 piece of leaf on a flat surface, add 1 tbsp of batter, add 1 piece of pork, 1 shrimp and fold both sides in, then fold the other top and bottom.
You can freeze the uncooked dumplings in the freezer for up to 1 month. For the next use, no need to defrost, just take them out and steam.