Banana Leaf Treasure Dumplings

Soak the dried wood ear mushrooms in warm water for 20 minutes until softened, then drain and mince finely.

Heat a tablespoon of oil in a skillet over medium-high heat. Sauté the shallots until golden and fragrant, about 2 minutes.

Add the ground pork to the skillet, breaking it into small pieces. Cook until no longer pink, then add the minced wood ear mushrooms, fish sauce, pepper, and sugar. Stir well and cook for another 3 minutes. Set the filling aside to cool.

In a large pot, whisk together the rice flour, tapioca starch, water, oil, and salt until completely smooth with no lumps.

Place the pot over medium heat and stir continuously with a wooden spoon or spatula. The mixture will begin to thicken after about 8 minutes. Keep stirring until it forms a thick, translucent, sticky dough that pulls away from the sides of the pot. Remove from heat.

Soften the banana leaves by briefly passing them over a gas flame or dipping in hot water — this prevents cracking when folding.

Place a banana leaf square on your work surface. Scoop about 3 tablespoons of the warm rice dough into the center and flatten slightly. Place a heaping tablespoon of filling on top, then fold the dough over to enclose the filling.

Fold the banana leaf into a pyramid shape by bringing two opposite corners together, then folding the remaining sides up. Secure with kitchen twine.

Arrange the wrapped dumplings in a steamer basket, leaving a little space between each one for steam circulation.

Steam over high heat for 35-40 minutes until the dough is fully translucent and firm to the touch.

Let the dumplings rest for 5 minutes before serving. Unwrap and enjoy with a drizzle of fish sauce or a side of pickled vegetables.