In Taiwan and China I loved to eat the street dumplings. In China we had two chef's that cooked all our meals for us, occasionally they would make them for us. One time over fall break they taught us how to make them (a lot of work!).
In Taiwan I would probably get them twice or three times a week around the corner from our school. It was a small shop where you would see the ladies making the dumplings in front. Then they would bring the bamboo steamers to your table full of delicious dumplings to your table where you would then down them with your can of coke and fried rice. mmmmmmmmmmmmmm miss them. In China they seemed to boil them more often than they steam them, each country seems to prepare them a little differently but usually they are stuffed with the same stuff. Oh and yes I know it's not kosher to put soy sauce on your rice, but I'm still American so I can get away with it.
This is how I make them.
Once the water gets boiling again the dumplings will start floating to the top. Let them hang out at the top for about 3 more minutes.