Best Utensils Stainless Steel Ravioli Mold Pierogi Dumpling Maker Wrapper Pastry Dough Cutter Kitchen Accessories (S: 3 1/4 inch)

Update:the 3.75” is still a little large for premade gyoza wrappers. They do fit but only just and that makes it fiddly to get them formed without any gaps. When you’re powering through making a hundred at a time fiddling around getting them right is a pita. I now think 3.25” to 3.5” is the perfect size for both wonton wrappers and premade gyoza wrappers and I have a 3-piece set coming now that includes a 3.25” one. I don’t understand why the perfect size range for premade wrappers is so hard to find. I have now made 5 orders of these things trying to get one that works easily with premade wrappers. For the time being I’m still using the 3” with wonton wrappers, we’ll see about the next one.Original:I’m talking gyoza here, not dumplings and not empanada’s.The common size press/crimpers are 3” 3.75” and 4”.The 4 is too big, the 3 is too small and a 3.75 I think will be juuuust right, it’s in the mail to me now.Others complain these are flimsy, which is true, but they do work and they’re much better made than most of the others with the closed loop handles. They give a little when you really push them to get a solid crimp and I haven’t used them enough to actually break one. Keep the crimper DRY and it won’t stick to the dough.I only use premade gyoza wrappers and in a pinch 4” wonton wrappers which are thinner. The savings of making your own wrappers over buying them is dwarfed in my mind by the giant pita you have to go through to knead and sheet the dough, not to mention the equipment expense.

UTILYTI

Es bueno. Practico. Pero no recomiendo colocar la masa directamente, pues se queda pegada.

I do feel like this is a good sturdy cutter. However, a simple plastic one worked just as well. I am not sure the need for it to be made of the steel.

This Best Utensils Stainless Steel LARGE Empanada Press is PERFECT ! Makes GREAT Empanadas!BALBOA CLUBHOUSE EMPANADAS.Grew up in Panamá where we had the Don Samy's stand with fried empanadas,and the local Community Center was Balboa Clubhouse - where they sold baked empanadas at the bakery counter. Empanadas were the equivalent of hamburgers, but much more available in Panamá.The BALBOA CLUBHOUSE EMPANADAS are just ground beef, fried with chopped onions,LOTS of BLACK PEPPER as a preservative, salt, and a bit of flour to bind these ingredients together.Use one pkg of 12 GOYA Empanada Discos with one lb of ground beef.The GOYA Discos make MUCH Crispier and Flakier Empanadas than homemade dough!Peel one dough circle from the package and place on the open Press, aligned perfectly.Paint just the edge of the dough circle with beaten egg to make it sticky, to adhere. Tightly scoop up the meat mixture to about the size of an unshelled walnut, with a 2Tbsp coffee scoop, compact it into a lump, and place the lump on a dough circle. Spread the meat mixture into an oval, with the axis lined up w the hinges, so the meat mixture is now oval-shaped.To close, gently fold the Press in half, using your fingertips to keep the meat away from the edge of the dough, to form the oval shaped Empanadas. Wait about a minute for the dough to seal, then carefully remove from Press and place on the baking sheet, spaced 1/4 inch apart. After all the Empanadas are shaped, paint tops with the remainder of the egg.Bake at 425 degrees for ab 15 minutes, or until golden!Sabor a Mi - Viva Panamá

I used to have one and it worked great it looked the same but it sure was better. This product is not for the nice soft dough that I use for making pierogies. The way it’s made on the bottom which you should be able to use to cut exact fitting circle for the top part where you seal them. When you try to cut the circle it rips the dough so to be able to use the sealing part you would need another tool to cut the circle out I would find something else if you had idea of two in one

Good thing for patties

Didn’t use it yet.Seems very cheap and thin gauge.Would not buy again.