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Kuchenprofi Ravioli/Pierogi/Dumpling Maker

List Price: $23.99
Price: $20.69 & FREE Shipping on orders over $35. Details
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  • Makes Dumplings, Pierogi, Ravioli, Turnovers, Pot Stickers, More
  • Lay a sheet of dough or pasta over, then add filling
  • Flip up one side to cut, seal and crimp the edges; creating a perfect packet
  • Hygienic 18/10 stainless steel; 4-3/4 inch diameter
  • Dishwasher safe
3 new from $19.95

Introducing the New Paderno 4-Blade Slicer Paderno Four Blade Spiral Slicer

Frequently Bought Together

Kuchenprofi Ravioli/Pierogi/Dumpling Maker + Perfect Pierogi Recipes
Price for both: $28.75

One of these items ships sooner than the other.

Buy the selected items together
  • Perfect Pierogi Recipes $8.06

Product Details

  • Product Dimensions: 5.5 x 2.5 x 5.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0009Q2L5M
  • Item model number: 0803602800
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (60 customer reviews)
  • Amazon Best Sellers Rank: #1,694 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Founded in Solingen Germany by Artur Schmitz in 1923, the story of Kuchenprofi is one of dilligence, innovation and refinement. Early on, Kuchenprofi realized the need for affordable functional tools that make the kitchen more efficient and more enjoyable. The name of Kuchenprofi reflects strength, quality and functionality demanded by chefs around the world. Kuchenprofi made for professionals, now available to anyone passionate about cooking. Lay a sheet of dough or pasta over the Kuchenprofi Dumpling Maker, add a dollop of filling, then flip up one side to cut, seal and crimp the edges, creating a perfect little packet in seconds! Ideal for ravioli, pierogi, dumplings, turnovers, mini spinach pies, bite-size calzones and more. Crafted of the finest 18/10 stainless steel that's dishwasher safe. 4-3/4-inch diameter.

Customer Questions & Answers

Customer Reviews

So easy to use, and very well made.
As for time, I think I am faster at making the empanadas by hand, but the dumpling maker was great because all of the empanadas looked exactly the same.
Not to mention that pressing the crimper closed is now possible only by pressing my hand against the cutting back edge.
Jim Wise

Most Helpful Customer Reviews

103 of 105 people found the following review helpful By Nicola on October 12, 2010
Verified Purchase
I can't rate this dumpling press highly enough. It is superb quality 18/10 stainless steel. The one star rating left by another reviewer is unwarranted and unnecessarily downgrades a high quality product because the size was unsuitable for the buyer's purpose. The item should simply have been returned before it was used. In fairness to that reviewer, however, the problem stems from the fact that the size wasn't published previously, so that reviewer had no way of knowing if the size was appropriate. The outside diameter is 4-3/4", the interior diameter (space for the filling) is 3-3/4", meaning the pressed seam will be 1/2" thick. When the dough is pressed together, the folded dumpling is not quite 2-1/2" wide and 4-3/4" long. Furthermore, the item is advertised on the box as "Ravioli-Former". It just fails to mention that they're going to be huge raviolis.

So while this press would be great for empanadas, spinach pies, desert-filled pies, small calzones, or even half-moon shaped samosas. I'm not sure that I could recommend it for raviolis, pierogies, gyoza, or pot-stickers, because the dumpling will be rather large once it has been boiled/steamed (unless you're okay with that). If you're looking for a larger dumpling, however, you can't go wrong with this and I can't recommend it highly enough. As a bonus, when the press is fully open, the base serves as a dough cutter to make custom-sized pieces of dough for this press. Can't beat it.
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21 of 22 people found the following review helpful By Profesora on May 12, 2008
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I purchased this product to make empanadas (pastry filled with meat or other filling) for a presentation/lunch about Argentina. I decided to purchase this one because it's metal and the plastic ones that got reviewed were reputed to have broken at times. I made three batches of empanadas and it was so much easier with this tool. I did them by hand before I got this and it was hard to keep the filling from squishing out. I recommend about 1 1/2 T as filling. If you overfill, the dough will break. I haven't used it to make ravioli, pierogis, or dumplings yet, but I'm looking forward to it. LOVE IT!
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15 of 17 people found the following review helpful By Hand Pie Paula on May 6, 2011
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I recently purchased the Kuchenprofi after my son requested that I make 100 "hand pies" for his 30th birthday party rather than whole, sliced pies. Rather than make them all by hand, I immediately ordered this product. It works splendidly. After rolling out the dough, this hand pie maker cuts out the circle, and then, after placing the circle on the open Kuchenprofi and dropping the filling in, this handy tool crimps and seals the hand pie in one motion. The finished product is about 4 1/2" long. The whole tool washes up easily in the dishwasher, and folds compactly for storage.

I suggest that you flour the crimping part lightly to prevent sticking. I have heard from other people that spraying the crimping part with non-stick spray works too! I was able to make dozens of these quickly and easily. I will be making them again for our younger son's college graduation party.
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21 of 26 people found the following review helpful By Kaatiya on December 14, 2011
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Are you a novice dumpling maker? This is not helpful. Are you an expert? You won't need this.

I was the former, a novice dumpling maker who was making Russian dumplings (vareniki) for my daughter's school. Perhaps I was overshooting it by even trying to make a huge batch of dumplings with nobody to show me how. Nevertheless, I ended up casting this dumpling press aside and forming the dumplings by myself. This item is touted as being good for pierogis and dumplings. So I purchased two of these and thought they would help me and save time. I found them instead to be a hindrance. As a previous reviewer mentioned, there are no instructions and no indication as to how much filling to use or how thin (or thick) to roll the dough for optimum results.

In addition to all of that, the dumplings were enormous! If you are using this for dumplings you will come out with a huge finished product -- one dumpling being large enough to equal a small meal. The dumpling will be around the size of a Hot Pocket when formed. That's much bigger than I expected or wanted. Having been to Moscow several times and having sampled authentic Russian dumplings, they are smaller items -- usually about the size of a wonton -- not this unwieldy large hunk of boiled dough.

Finally, I found the fancy crimping that I expected from this to be inadequate to seal the dumpling. The ones I made using this mold burst open, spilling the contents into the boiling water.

As I mentioned, I finally threw in the towel and formed each dumpling by hand, pinching the edges and using a fork to make the edges decorative.

I was disappointed in this product. I think even if you want the large sized dumpling, having to fit the dough to this single dumpling press takes way more time than it does to simply fold them and seal them with your own two hands.

This thing is way too expensive to be so cumbersome and unhelpful. Bummed.
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5 of 5 people found the following review helpful By Victor J. Bono on January 26, 2014
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This item is okay for what it is intended to do. As a chef for...let's just say many years, I found the ease of use nice. However, I did find, that if this is used often, say a professional setting,..the product will wear out because of its less than industrial construction. If you're using this for home use, I'm pretty sure you'll be fine for years to come. I did notice, it was just easier to egg wash the entire wrapper than just the edges of the crimp. It guaranteed a good seal. It is important to note, I found it difficult to find wrappers the size of this oval, therefore, I purchased larger square wrappers and used the outer edge of the Dumpling maker as a template to cut the circles to the correct size. Once cut, it is also important to not "overfill" these!! They will explode in boiling water, expelling their contents. After filling and pressing, I placed each dumpling on a baking sheet covered with corn starch, to keep them from sticking together.! .Flour will work as well. Do not stack them on top of each other, as I found the weight and the egg moisture from the egg wash, may cause some to stick to each other tearing them as you pull them apart. When you're finished with your dumplings, shake off the excess starch/flour,....place them in a pot of a rolling boiling salted water...the addition of them will quiet the boil. Bring back to a boil but not so severe.!! Do not over cook!!...In less than 4 minutes, you'll have perfectly cooked dumplings. Remember, if the water comes to a rolling boil again, turn it down a little to keep the dumplings from breaking. If you like, after they're cooked in water, drain them and you can saute them to a golden crispiness in oil. I use half oil and unsalted butter for the taste. It does add another dimension of flavor to the dumplings.Read more ›
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