The problem may be with your cooking heat. If the water is rapidly boiling, it will tend to break apart the dumplings by moving them around a lot. Turn the heat down until the broth, or stew is just barely simmering. Drop in the dumplings and cover. Simmer over low heat for about twenty minutes. After that time, remove the dumplings to a seperate bows to keep them from absorbing too much liquid from the soup. Serve with the soup.
Also, whole wheat flour is wonderful for making dumplings. The richer flavor compliments soups and stews wonderfully, and is healthier to boot.
Seeeeeeya; Goodweed of the North