How I place the uncooked dumplings in the pot can greatly affect the results. I've found if I scoop them in in a clockwise order, they form a big dumpling "Frisbee:" you know, all stuck together and unevenly cooked? Instead, I place each scoop of batter opposite from the previous one; so, picturing your pot as a clockface, one at 12, the next at 6, one at 3, the next at 9, and so on. This gives each dumpling a moment to firm up, before another one is placed next to it. Now, the dumplings form individually, without ganging up into a mass. The steam can circulate freely around each dumpling, and the results are much more consistant: firm on the outside, fluffy on the inside.

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