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Kuchenprofi Ravioli/Pierogi/Dumpling Maker

3.9 out of 5 stars 130 customer reviews
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Price: $23.84 & FREE Shipping on orders over $49. 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
4 new from $23.84 2 used from $19.67

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$23.84 & FREE Shipping on orders over $49. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

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Product Description

Package Quantity: 1

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.

Product Information

Package Quantity:1
Product Dimensions 5.5 x 2.5 x 5.2 inches
Item Weight 8.8 ounces
Shipping Weight 8.8 ounces (View shipping rates and policies)
Manufacturer Kuchenprofi
ASIN B0009Q2L5M
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
Origin China
Item model number 0803602800
Customer Reviews
3.9 out of 5 stars 130 customer reviews

3.9 out of 5 stars
Best Sellers Rank #24,756 in Home & Kitchen (See Top 100 in Home & Kitchen)
#38 in Kitchen & Dining > Kitchen Utensils & Gadgets > Pasta & Pizza Tools > Pasta Makers & Accessories
Date first available at Amazon.com April 10, 2010

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Customer Reviews

Top Customer Reviews

Item Package Quantity: 1 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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Item Package Quantity: 1 Verified Purchase
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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Item Package Quantity: 1 Verified Purchase
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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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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Item Package Quantity: 1
Making your own ravioli sounds daunting. Getting the dough the right thickness, cutting it, filling it, sealing them, and getting it all done before the dough gets too dry sounds like a tall order. I was skeptical before using the Kuchenprofi Ravioli Cutter but having given it a go I'm no a believer! I died laughing about how other reviews mentioned it makes "linebacker sized" ravioli, and yes, the finished product can be sizable, so bear that in mind. If you have a healthy appetite and these are intended as the main course rather than as an antipasto course you'll be fine.

From using the Kuchenprofi Ravioli Cutter I can DEFINITELY share some tips and tricks to make your efforts a little easier. For starters, make sure your dough isn't too thin and that it's easier to do shorter strips rather than longer ones. When you use the cutting edge rotate it a little bit both clockwise and counterclockwise to cut into the dough better. You probably also want to either grease or use Pam on the cutter (both sides) so the dough doesn't stick to it (flour works well too!). When you're folding the dough in the press, use a little beaten egg yolk on the sealing edge to help seal it. The box mentions this, and it works like a charm! When crimping the sides don't press too hard as the dough WILL stick to the form and you'll damage your ravioli trying to extricate it. As with all homemade pasta, slow and steady is the way to go...focus on the results!

In fairness I've never used another method or version for making ravioli. I've heard of the two layer method, but that seems even more complicated. I used this as part of a two-person team and still am not sure if it's easier for one person or two to attempt this. Anyhow, I got good results and hopefully with my tips you will too! Buon appetito!
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