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Marinate pork belly with salt, chicken powder, sugar, fish sauce, and pepper.
Marinate shrimp with garlic & shallots, salt, pepper, and annatto oil.
Sauté marinated pork belly and shrimp on high heat until caramelized.
Wash banana leaves and cut into 15x20 cm rectangles.
Cut 10 long strips from banana leaves to tie the dumplings.
For the dough, mix tapioca starch, warm water, salt, chicken powder, and oil.
Heat the dough mixture on medium while stirring until it thickens.
Remove from heat and keep mixing until smooth.
Wrap the filling with the dough and banana leaves.
Tie the dumplings with the banana leaf strips.
Steam the dumplings on level 7/9 for 13 minutes.