Review on 🥟 Efficiently Craft Perfect Pierogis with Fox Run Pierogi Maker: 4 x 10.5 x 1 inches, Metallic by Rhett Fifer

As a granddaughter of Polish immigrants, I LOVE dumplings but hate making them. Over the years I have received good dough recipes and advice from relatives and friends. But I still don't know how to thinly roll them, cut them, stuff them etc. They just don't look like the ones you see in Polish markets. This dumpling solved that problem for me! It took a little getting used to, but I even wanted to make additions to freeze for later. A few Tipps. 1. When you put the second layer of dough on top, do not immediately roll out very tightly. First smooth it out with your hand and roll it out carefully. This pushes the filling down and spreads it out evenly instead of squeezing it out. If you accidentally make a hole in the bottom layer of dough before pouring it in, just push in a small piece of dough to close the hole.3. As suggested elsewhere, place the kettle on a kitchen towel to keep it in place. Roll out the dough as thin as possible. If it's too thick, the metal teeth won't be long enough to cut through it. In any case, you may need to cut through the edges with a knife to separate them completely. If you're new to dumplings, don't expect this to work the first time. The dough for dumplings is very capricious and very elastic. This manufacturer is good for that. Placing the dough on the metal teeth will keep the dough in place instead of shrinking. But it takes time to get used to the art of dumpling making. Enjoy!