Prepare the banana leaves by cutting them into 30–35 cm squares, rinsing thoroughly, and blanching in boiling water for about 5 minutes until soft.

In a skillet over medium heat, sauté finely chopped shallots in oil until golden brown, about 3–4 minutes. Add the ground pork and cook until browned, about 5–7 minutes. Stir in the rehydrated wood ear mushrooms and fish sauce, then remove from heat and let cool.

In a mixing bowl, combine the rice flour mix with pork broth, whisking thoroughly until smooth. Transfer to a saucepan and cook over medium heat, stirring continuously for about 10–12 minutes until the dough thickens.

Lay a banana leaf square flat. Spoon a layer of rice dough into the center, add filling, and top with another layer of dough. Fold the banana leaves to form a tightly wrapped pyramid.

Set up a steamer over boiling water, place the wrapped dumplings in a single layer, cover, and steam for 25–30 minutes. Let cool for 10–15 minutes before serving.