¼ tsp. chopped garlic 
½ tsp. chopped ginger
1½ Tbsp. olive oil
3 c. loosely packed baby spinach leaves
½ lb. shrimp, peeled and deveined
½ tsp. Kosher salt 
1 pinch finely ground black pepper
½ c. water
2 c. tapioca 

For the filling:

Sweat garlic and ginger with olive oil. Add spinach and cook down. Drain away excess liquid, and set aside to cool. Finely chop shrimp in a food processor or with a knife to create a chunky paste. Fold spinach into the shrimp and season with salt and pepper.

For the wrapper:

Boil water and mix with tapioca flour to form a dough. Portion dough into tablespoon-sized balls and roll out to wrap shrimp and spinach into dumplings. Steam for six minutes and serve.

Makes approximately 25 dumplings.

Source: Chef Luong Nguyen of XINO