Depends on the dumpling. For Chinese dumplings, dumplings meant for broths or noodle soups (wonton, shui jiao, etc.) I boil in plain old water. I transfer to soup later, if I have intend to eat with the soup. Pan fried dumplings, like guo tie, I sear and drop in some water for the steaming effect. For dumplings like XLB, i steam.
