Review on 🥟 CucinaPro Stainless Steel Pierogi Maker with Tray and Press - Effortlessly Craft 6 Pierogis, Dumplings, or Potstickers Simultaneously - Enhanced Durability for Long-lasting Performance by Crystal Gonzalez

Was a little hesitant after reading the reviews, but still decided to try. Tried the next day. Worked fantastic! Uses our family recipes for dough and potatoes. I made about 35 dumplings and none opened up while cooking. I only gave it 4 stars because the packaging said the press is stainless steel. It appears to be die-cast metal (perhaps the manufacturer is reading this and confirming this) but is very durable. The screws that attach the rubber feet are also not stainless steel and can rust if soaked in water for too long. We unscrewed the rubber grommet before hand washing the press in the sink. After drying, the press installed rubber feet and screws. This is not a problem for us as we will probably only use the press a couple of times a year. Here are a few key points for the successful use of this dumpling press: 1. Follow the instructions provided2. Dust the dumpling lightly with flour after each roll out3. Roll out the dough to a thickness of no more than 1/16" to 3/32" (less than 1/8") (if the dough does not cut easily when rolling out both layers of dough, that's fine Dough too thick ) 4. SLOWLY press the plastic mold into the press to form the dumplings 5. Do not overfill, we used 1.25 to 1.5 tablespoons of potato mash (rolled into the mold by hand and placed in the pocket) 6. IMPORTANT: Use a pastry brush to apply water to the edges of each dumpling pocket before rolling out over the top layer of dough (see instructions) This gives the best seal and almost prevents the dumplings from opening during cooking. so that the dough does not dry out 8. Bring the water to a boil, after which we cook for about 6-8 minutes (boiled) We tested/refrigerated raw feathers for 24 hours and then cooked the next day (for 8-10 minutes). Tastes almost fresh We tested raw dumplings/frozen n. Tried it a few days later, dropped frozen dumplings into boiling water (should cook for about 12-15 minutes), came out almost as good as freshly made. I'll order another one or two so we can speed up the dumpling making process. when the family gets together.RCMesa Arizona