Russian Dumpling Maker - Plastic Pelmeni Maker - Dumpling Mold Machine Press - Ravioli Mould Cutter - Delicious Dumplings Siberian Meat Pelmeni - Kitchen Supplies

The thickness of the aluminum metal is somewhere in the middle of all other similar products, but it is OK for some smaller production and the product is not cheap. From my experience, the thicker molds are more durable and the dumplings are easier to get out of the mold.

The quality of the metal is unacceptable for food preparation

I recommend

Die Pelmeniza erfüllt ihren Zweck. Der Kunststoff ist auch stabil, nur die Verarbeitung könnte etwas besser sein. Tut aber der Funktion keinen Abbruch.

Attention, le visuel ne correspond pas à la réalité. De plus, si vous vous attendez à avoir un article beau, propre et brillant ne soyez pas déçu de recevoir quelque chose avec une surface rayée, aluminium oxydé et plein de tache qui ne partent pas.Le plus frustrant est que le prix de cet ustensile est le double de ce qui est proposé par d'autres marchands. Mais que cela ne garantit en rien la qualité. Méfiance!

Love this pelmeni maker. It makes 37 of the Russian pelmeni dumplings at a time. Use a pasta roller down to 2nd thinnest setting. My pasta roller only makes a 6" wide strip, so just trim them to 12" lengths, wet the long edge of one sheet and set another sheet next to it overlapping by 1/4" . Press to join the two sheets and it's perfect for this pelmeni maker. Do the same for the top pasta sheets. Fill with 1/2 teaspoon of meat filling. I used ground bison and ground pork mixture with green onion chopped fine, granulated garlic, salt & pepper and whatever seasonings you want. Use an actual measuring spoon and measure 1/2 teaspoon filling until you get the hang of it. That's the perfect amount.I had ZERO sticking problems. Lightly spray the pelmeni maker with vegetable oil cooking spray, then dust it with a little all purpose flour. No sticking. Use a good, sturdy roller to press the dough. It's important to go over the mold a few times, rotating it, then roller again until you can see the metal mold peaking through the dough. Pull excess dough from around the edges. Now the pelmeni should pop easily from the frame.On my 1st day, I made about 6 batches, or over 200 pelmeni. I froze most of them. Next day, I made 6 more batches (over 200 more). For general reference, 30 pelmeni makes a nice, filling snack for 2 adults. If making them for dinner, about 25 pelmeni per adult is a hearty meal. They are easy and fun to make.Please remember to use a light mist of vegetable oil cooking spray, then light dusting of flour before each batch to prevent any sticking. 100% satisfied. I got a lot of complements when people saw how professional looking the pelmeni came out of the maker. Boil the pelmeni for 3 minutes, then I coated with a little olive oil, salt & course pepper, then served with a small dipping bowl of sour cream & chive.This product is sturdy, cuts the pasta well and worked better than anticipated.

It’s amazing