6 Inch Empanada Press, Stainless Steel Dumpling Maker Dough Cutter Dumpling Mold for Empanada, Dumpling, Ravioli, Pierogi, Turnovers, Calzone (XL: 6 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.

This works great, better than a plastic one. Happy with purchase

I bought this to make pierogi. It worked great. It's well made and of good quality for the price. It was not as "heavy" duty as I expected, but it functions exactly as described.

I love empanadas and...empanadas criollas (Argentine Recipe) are my favorite! However, I don't particularly like mixing, stretching or cutting my own dough. Too much work and too messy for me! That's where the Goya ojaldra discs come in handy. They are readily available in grocery stores (or here on Amazon) and fit perfectly into the 4.5 inch version of this very useful gadget. Fill the discs with your favorite filling, give the gadget a good squeeze and...voila! You are a genius! Perfect empanadas every time! And, you don't need any sprays or moistening or any other gooey mess. Just squeeze! That's it! A word of caution: The only time you'll run into problems with this gadget is when you overfill the discs. One heaping table spoon of filling is more than enough. If you want more filling...bake a pie!!!

This is probably easy to use and easy to clean but it didn’t seem sturdy and was too small for what I wanted.

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 am not sure if Amazon lower its standards or Inhave bad luck but this is second item un a month I am ordering NEW and it comes definitely used. This ine was still dirty from someone using it and returning it back. Its not worth the tome and money. Its flimsy and poor quality. You sre better off going to Williams Sonoma and getting something more professional.

I bought this stainless steel ravioli mound pie and have used it two times. I keep stuffing to much in the mold but more practice will take care of that. Works really well

Ich habe damit Empanadas gemacht und bin voll zufrieden

This is a great for making meat pie, the only meat pie mould you need

Robuste, très adapté à la réalisation de raviolis demi-lune. Netoyage facile.

Lo siento pero o no he sabido utilizar para hacer empanadas o es que realmente no sirve. La he tirado por ser un estorbo para mi

Absolutely brilliant, perfect size and crimps well