Review on 🥟 Küchenprofi Stainless Steel Ravioli, Pierogi, and Dumpling Maker - 4.75-Inch Press for Perfectly Molded and Sealed Fresh Stuffed Pasta and Pastry Dough - Silver Finish by Jami Harrison

Hands down the best empanada maker. I've tried several and this one cuts better, compresses quickly and comes off easily. I first smeared a little oil around the crimping plate before putting the dough in, but didn't find it necessary. I'm using puff pastry, so I'm pretty sure the amount of butter in the dough and flour has something to do with it. I also slightly moistened the edge of the dough with water before pressing. I quickly made over 250 empanadas for a party and it was very easy. Initially, I used store-bought puff pastry sheets and cut them perfectly. temperature is important. The dough should be cool but not cold. When cutting, I pushed and rotated the cutter and it cut perfectly. Rarely have I had to use a knife to finish the cut. When I took the leftovers and kneaded and rolled out the dough, I really had to stretch out the circles that were cut out. Next time I'll put the leftovers in the fridge before kneading and let them dry a bit before cutting out the circles. Very high quality. I'm buying another one as this one has blown away the competition and will speed up production with an assistant. For dumplings, potstickers I would take a different size - too big.