How can I make dumplings from scratch? I have tried many recipies but the result wasnot what I expected. Thanks.

My go-to recipe: Whisk 1 cup (140 grams) flour, 1 tsp baking powder, 1 tsp kosher salt and 2 tablespoons chopped fresh herbs (parsley, thyme, rosemary or your choice - optional). Cut in 2 tablespoons cold butter (unsalted). Stir in 1/2 cup whole milk. Don't over stir - just combine. Drop spoonfuls of batter (size you want) on top of whatever you are making and cook uncovered for 10 minutes and covered for 10 minutes (now you see them, now you don't!).

If you can't get Bisquick, make baking powder dumplings--it will probably turn out better than something made from a mix. There are recipes on the web. BBC has a good one, but it calls for suet which may put you off. Have a look at this one: http://www.thekitchn.com/recipe-chicken-and-dumplings-130500 White Lily flour and cake flour are low protein flours. I would expect that you could find an equivalent in Mexico.

http://thewelcominghouseblog.com/blog/2012/01/03/making-do-without-missing-a-thing-master-mixespost-two/
This is a home cook that has homemade mixes to replace store bought ones. This includes her Bisquick like mix.

Bisquick dumplings should be easy enough. Follow the directions and don't make substitutions! Work the dough as little as possible, and once you have them cooking, don't lift the lid until near the end of the cooking time.

Totally agree with Maedl. Tell us what kind you're trying to make. It can be intimidating and frustrating. Often times, you need a little assistance. I suppose that's why you're here at Food 52!

I make lots of dumplings -- pot stickers, wontons, shu mai, har gow and other kinds of doughy filled morsel. Some I make from scratch (skins, fillings, and dipping sauces) and sometimes I use store bought wrappers too. It all depends on where you want to plug in. If you're interested in making dim sum and the like, head to a library, local bookstore, etc. to check out "Asian Dumplings." It's a pretty detailed cookbook that I wrote. If video instruction is what you like, get the enhanced ebook or take my online Asian dumpling class at Craftsy.com; here's a discount link: http://bit.ly/1enyab2

Dumplings don't have to be a mystery. Believe me. ;-)

Living in the land of dumpling diversity, my first question is what kind of dumplings are you trying to make. Once we establish that, it will be easier to give advice. Taking a stab in the dark, one common mistake many people make is to handle the dough too much and to compact the dumplings into little cannonballs.