Küchenprofi Ravioli Pierogi, and Dumpling Maker, 18/8 Stainless Steel Press, Perfect for Molding and Sealing Fresh Stuffed
- RAVIOLI MAKER, PASTA & PASTRY MOLD: Use fresh pasta dough and your favorite fillings to create homemade ravioli, pierogies, pastries, and dumplings with this simple half circle stainless steel dumpling maker and ravioli press. Generous sizing means it’s perfect for larger molds, and its precision design makes it easy to produce consistent results every time.
- VERSATILE RAVIOLI & DUMPLING MOLD: You won’t believe how easy it is to make beautiful, picture perfect boiled, baked, or fried stuffed pasta and pastry dishes. You can use this dough press to make delicious ravioli, mini calzones, dumplings, empanadas, pierogi, mini pies, samosas, gyoza, wontons, turnovers, potstickers, and much, much more!
- PREMIUM QUALITY MATERIALS: This ravioli mold and dough presser is made of sturdy 18/8 stainless steel—a superior quality material used by professional chefs in some of the finest kitchens in the world. And when you’re done molding, pressing, and sealing your wonton wrappers, empanadas, or other filled dough creations, this dishwasher safe utensil makes cleanup a breeze.
- EASY TO USE: Just roll out your dough or pasta. Open the press and use the bottom to cut a perfectly sized round piece or dough or pasta. Pick that cut piece up and place it on top of the open press. Add your filling and moisten the edges with water. Then flip up one side of the ravioli maker to cut, seal, and crimp the edges, creating a perfect packet. Remove your finished ravioli, dumpling, or pastry from the mold and boil, bake, or fry according to your recipe.
- TRADITION OF QUALITY: Küchenprofi was founded in Germany in 1923. Designing exemplary items has distinguished this brand as one of the best in the industry. They strive to bring imagination and creativity to the home cook’s kitchen and to enhance your overall cooking experience. Frieling has partnered with this brand since 2017 and proudly brings its premium quality hand tools, salt and pepper mills, and more to the US market
$38
Product Description
Specification: Küchenprofi Ravioli Pierogi, and Dumpling Maker, 18/8 Stainless Steel Press, Perfect for Molding and Sealing Fresh Stuffed
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vb –
As my rating suggests…..This item is okay for what it is intended to do. As a chef for…let’s just say many years, I found the ease of use nice. However, I did find, that if this is used often, say a professional setting,..the product will wear out because of its less than industrial construction. If you’re using this for home use, I’m pretty sure you’ll be fine for years to come. I did notice, it was just easier to egg wash the entire wrapper than just the edges of the crimp. It guaranteed a good seal. It is important to note, I found it difficult to find wrappers the size of this oval, therefore, I purchased larger square wrappers and used the outer edge of the Dumpling maker as a template to cut the circles to the correct size. Once cut, it is also important to not “overfill” these!! They will explode in boiling water, expelling their contents. After filling and pressing, I placed each dumpling on a baking sheet covered with corn starch, to keep them from sticking together.! .Flour will work as well. Do not stack them on top of each other, as I found the weight and the egg moisture from the egg wash, may cause some to stick to each other tearing them as you pull them apart. When you’re finished with your dumplings, shake off the excess starch/flour,….place them in a pot of a rolling boiling salted water…the addition of them will quiet the boil. Bring back to a boil but not so severe.!! Do not over cook!!…In less than 4 minutes, you’ll have perfectly cooked dumplings. Remember, if the water comes to a rolling boil again, turn it down a little to keep the dumplings from breaking. If you like, after they’re cooked in water, drain them and you can saute them to a golden crispiness in oil. I use half oil and unsalted butter for the taste. It does add another dimension of flavor to the dumplings. As far as sauces…..Well, I guess it depends on what you’re making, but for the Chinese dumplings I like…..Hoisin, Chinese Hot Oil and Rice Vinegar, or Soy mixed with fine grated ginger, toasted sesame oil, rice wine vinegar and a touch of frozen orange juice concentrate,…… but you can look on YouTube for some good alternate dips/sauces and use your imagination from there.! Enjoy.
GoofyPretzels –
Not Good for Pierogis or DumplingsAre you a novice dumpling maker? This is not helpful. Are you an expert? You won’t need this.I was the former, a novice dumpling maker who was making Russian dumplings (vareniki) for my daughter’s school. Perhaps I was overshooting it by even trying to make a huge batch of dumplings with nobody to show me how. Nevertheless, I ended up casting this dumpling press aside and forming the dumplings by myself. This item is touted as being good for pierogis and dumplings. So I purchased two of these and thought they would help me and save time. I found them instead to be a hindrance. As a previous reviewer mentioned, there are no instructions and no indication as to how much filling to use or how thin (or thick) to roll the dough for optimum results.In addition to all of that, the dumplings were enormous! If you are using this for dumplings you will come out with a huge finished product — one dumpling being large enough to equal a small meal. The dumpling will be around the size of a Hot Pocket when formed. That’s much bigger than I expected or wanted. Having been to Moscow several times and having sampled authentic Russian dumplings, they are smaller items — usually about the size of a wonton — not this unwieldy large hunk of boiled dough.Finally, I found the fancy crimping that I expected from this to be inadequate to seal the dumpling. The ones I made using this mold burst open, spilling the contents into the boiling water.As I mentioned, I finally threw in the towel and formed each dumpling by hand, pinching the edges and using a fork to make the edges decorative.I was disappointed in this product. I think even if you want the large sized dumpling, having to fit the dough to this single dumpling press takes way more time than it does to simply fold them and seal them with your own two hands.This thing is way too expensive to be so cumbersome and unhelpful. Bummed.
Kathleen Ahearn –
Best Empanada Maker – High QualityHands down the best empanada maker. I have tried several and this one cuts better and crimps quickly and easily releases. Initially, I put a little oil around the crimping plate before placing the dough, but found I didn’t have to. I use puff pastry, so I’m sure the amount of oil in the dough and the flour on it has something to do with this. I also ran the edge of the dough lightly with water before pressing. I quickly made over 250 empanadas for a party and it was a breeze. Initially, I used purchased puff pasty sheets and it cut it perfectly. Temperature does matter. The dough needs to be cool, but not cold. When cutting, I pressed and twisted the cutter and it cut perfectly. Rarely did I have to use a knife to finish cutting. When I took the scraps and kneaded and rolled the dough, I did have to stretch out the cut circles. Next time I’ll chill the scraps before kneading and let it set a bit before cutting the circles. Very high quality. I am purchasing another, since this one blew the competition away and will speed up production with a helper. For pierogis, potstickers, I would use another size – too big.
Sensate –
Despite Weak Handles and Poor Cutting Surface, It CAN work.The media could not be loaded.
https://smile.amazon.com/Kuchenprofi-Ravioli-Pierogi-Dumpling-Maker/dp/B0009Q2L5M/I purchased this item after reading the negative reviews. I liked it so much I uploaded a video to YOUTUBE. The complaints are valid. – The screws holding the handles do wiggle and they are nearly impossible to tighten without an angled phillips screwdriver.. – The handles are sufficient to cut the dough by using a twisting action if you are careful. – The handles are NOT strong enough to press the dough together without bending. – Due to the weak handles a thick potholder can be used to seal the dough. – I floured the mould prior to every pastelillo and had no trouble with it sticking. – Every seal was perfect. – The cutting circle is exactly 5 inches.I gave this product four stars (1) because of the weak handles, and (2) because the cutting surface is uneven.
Nicola –
Superb quality. Highly recommended!I can’t rate this dumpling press highly enough. It is superb quality 18/10 stainless steel. The one star rating left by another reviewer is unwarranted and unnecessarily downgrades a high quality product because the size was unsuitable for the buyer’s purpose. The item should simply have been returned before it was used. In fairness to that reviewer, however, the problem stems from the fact that the size wasn’t published previously, so that reviewer had no way of knowing if the size was appropriate. The outside diameter is 4-3/4″, the interior diameter (space for the filling) is 3-3/4″, meaning the pressed seam will be 1/2″ thick. When the dough is pressed together, the folded dumpling is not quite 2-1/2″ wide and 4-3/4″ long. Furthermore, the item is advertised on the box as “Ravioli-Former”. It just fails to mention that they’re going to be huge raviolis.So while this press would be great for empanadas, spinach pies, desert-filled pies, small calzones, or even half-moon shaped samosas. I’m not sure that I could recommend it for raviolis, pierogies, gyoza, or pot-stickers, because the dumpling will be rather large once it has been boiled/steamed (unless you’re okay with that). If you’re looking for a larger dumpling, however, you can’t go wrong with this and I can’t recommend it highly enough. As a bonus, when the press is fully open, the base serves as a dough cutter to make custom-sized pieces of dough for this press. Can’t beat it.
Stingray62 –
My Puffs/ Dumpling Magical GadgetThis product is good yet not as in the picture of how a dumpling is perfectly made. The filling comes out and you can make a big mess. It does’t close as it says it should (the filling gets caught in between and the pastry dough falls off). the cutting of the dough is good, proper size of the dumpling, (you have to fill it on one side then fold it manually & then Presto!) that’s how I managed to master it and it worked. It does help in making a lot minus using a separate cutter and forks for the added design. Otherwise, cleaning it was a blessing. A mild soap and water. Dry it up completely before storing it. Yes, would recommend this to everyone. Make sure your dough is not too dry or too moist. Easy to roll out. Make sure you use Pam baking spray on it first to ensure the dumpling release (the pastry) otherwise the pastry will stick to it.
Rich L –
More flimsy than expected.
Chef D –
perfect sized pockets..Just wish the metal was stiffer.Worked as promise, love the results of the dumplings I was able to create for the first time. I am just not sure how long this cooking implement will last. The hinges feel semi flimsy as well as the edges that you use to cut the dough to size. I am hoping to get quite a few uses out of it before it fails on met.
S105 –
Love this new gadget!I love to make empanadas for appetizers for potlucks. They’re easy to preassemble and pop in the oven 30 minutes before I am ready to leave the house.Sometimes my two teen daughters help me and they have a hard time keeping the empanadas the same size and uniform. I tried the “dumpling maker” over the weekend as a future tool for my daughters to use. It was really easy. The empanadas came out pretty professional looking. I tried making the empanadas first using PAM non-stick spray, but then I also tried to sprinkle flour on the part that crimps the edges. Flour worked much better for making sure the dough did not stick. I just sprinkled a little each time, and the empanada came out easily.As for time, I think I am faster at making the empanadas by hand, but the dumpling maker was great because all of the empanadas looked exactly the same. Maybe, with practice, I will get to be faster using the dumpling maker.
Redjr319 –
so good. The cutter on the bottom is tough to …So far, so good. The cutter on the bottom is tough to use well – I ended up grabbing a paring knife and using it instead to cut the portions of the circles the cutter couldn’t get. Did made a good seal as long as your pasta didn’t shrink in diameter when you filled it. I found putting it on the counter and pressing down, flipping it, and pressing again worked pretty well for sealing, but I worry the handles may end up snapping off if I press too hard. It’s tempting to fold it in half and squeeze from the bottoms but be careful not to cut your hands.