Question 1

how can i make the perfect dougth for this device?

Accepted Answer

Thank you for your question!
To create the perfect dough using the MUMSUNG empanada maker press, we recommend using high-quality flour and following the instructions provided below. It is important to note that the texture of the perfect dough may vary based on personal preferences. Feel free to experiment and adjust as desired.

14 Tablespoons unsalted butter, cut into cubes
4 cups all-purpose flour, plus more for the counter
½ teaspoon table or fine sea salt
Pinch paprika, optional
½ cup warm water
1 large egg, at room temperature and whisked

Instructions
1. Using a pastry cutter, a fork, or your hands, cut the butter into the flour until it is well incorporated and forms a crumbly consistency. Stir in the salt and paprika, if using.
2. Stir in the water and egg until a clumpy dough starts to form.
3. On a lightly-floured work surface, dump out the crumbly dough and knead until a ball is formed. Do not add water; it will come together. Continue to knead for 5 minutes more.
4. Cut the dough into 22 to 25 (1 1/2-ounce) pieces and roll them into balls. On a lightly floured work surface, roll the balls into 5-inch circles about 1/4-inch thick with a rolling pin. Keep the dough covered with a towel while rolling and filling to avoid drying the dough out.
5. When ready to fill and bake the empanadas, follow the instructions of your favorite recipe.

Notes
Empanada fillings:
Easy beef empanadas
Chicken
Vegetables
Cheese

Make-ahead: Cover the dough with plastic wrap and store in the fridge up to 2 days before using. Remove 20 minutes before filling and baking to let the butter warm up a bit.

Freeze: Stack the circles with parchment paper between each and store in a zip-top bag in the freezer up to 2 months.

Tips for the Best Dough
Use cold butter. Cold unsalted butter helps to create those delicious flaky layers! If the butter is too warm, you could end up with tough dough.
Don’t overfill. Overfilling can cause the filling to leak out during baking which is exactly what you don’t want!
Lightly flour the rolling surface. You want to lightly dust the rolling surface so the empanada dough doesn’t stick to it. If you use too much flour, your empanadas can turn out tough and dry.
Don’t overwork the dough. Too much kneading and overworking the dough can make your empanadas dry and tough.

Question 2

Where does this ship from?

Accepted Answer

This 6-inch Empanada Maker Press set is made in China, so it comes from China.

Question 3

Manufacturers, do you have a 5" size mold available please?

Accepted Answer

Thank you for your inquiry. Unfortunately, we do not have a 5-inch Empanada mold available at the moment. However, we are constantly updating our inventory to meet our customer's needs, so please keep checking back with us. In the meantime, please let us know if there is anything else we can do to help. We appreciate your interest in our Empanada Maker Press.

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Empanada Maker Press, 6-Inch Extra Large Dumpling Maker Set with Dough Cutter, Dumpling Mold Set for Pierogi, Pastelitos, Calzone, Turnovers, Chinese Dumpling, 4Sizes (6"/4"/3"/2.6")

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