Ben
4 Oct 2026
Bye bye sore fingers
Forty dumplings and my fingers do not ache any more.
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ReportReady to ship4.850 reviews
Dumpling Maker Press
Turns a ball of dough into a sealed, crimped dumpling without a rolling pin or any pleating by hand.
€13.99
Rolling and pleating dumplings by hand takes practice and a free afternoon. This press does both halves of the job: the base squashes a ball of dough into a wrapper, and the lid folds it shut with a crimped edge.
Colour Blue
1
Delivers only to France, Germany, Iceland, Norway, Portugal, Romania, Spain, Sweden and Switzerland.
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Free deliveryover €59
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Stainless Steel Bench Scraper
Cut the dough into pieces, then press each one. €13.99
- Presses a round wrapper
- Folds and crimps in one squeeze
- 28.5 cm with the handle
Pleating by hand
Dough ball to sealed dumpling with one tool
A dumpling that isn't sealed all the way round splits in the pan. The toothed rim pinches the whole edge shut in one squeeze.
Rolled and pleated by hand
- A rolling pin and a floury worktop for every batch
- Wrappers roll out in different sizes and thicknesses
- Pleating each one shut takes practice
- No two dumplings match
With the dumpling press
- Lean on the handle and the plate gives you a thin, even round
- Fold the mould and the rim crimps the edge
- Every dumpling comes out the same shape
- One tool on the side, hinged shut when you're done
How to use it
From dough ball to sealed dumpling
- 01
Press the wrapper
Put a ball of dough on the base plate, close the lid and press hard on the handle.
- 02
Fill it
Open the mould flat, lay the wrapper in it and put a spoonful of filling in the middle.
- 03
Fold and crimp
Fold the mould in half and squeeze. Open it and lift out a sealed, crimped dumpling.
Any round, folded in half
Dumplings first, then other half moons
Dumplings and gyoza
A heaped teaspoon of filling in each, then into the pan.
Mini empanadas
Small half moons with the frilled edge pressed in.
Half moon ravioli
Pasta dough flattened on the plate, then folded round the filling.
Sweet hand pies
A sweet filling inside, closed by the toothed rim.
Close up
Two tools hinged together
Handle
Long enough to lean on. Press down hard on it to flatten the dough on the plate below.
Wrapper plate
A round plate in the base. A walnut sized ball of dough comes out as a thin, even circle.
Crimping mould
The top half opens out flat. Lay the wrapper in, add filling, fold, and the toothed rim pinches a frilled seal.
Hinge
Joins the two halves, so the lid folds shut over the plate when the tool is stored.
Compared
Press or pleat by hand?
Hand pleating makes the prettiest dumplings once you have the knack. The press gets a beginner, or a child, to a sealed dumpling first time.
| Compared | This productDumpling press | By hand | Ring cutter |
|---|---|---|---|
| Makes the wrapper | Yes | With a rolling pin | Cuts only |
| Seals the edge | Yes | Yes | No |
| Same shape every time | Yes | No | Yes |
| Practice needed | Little | Plenty | Some |
Shop bought wrappers work too: skip the plate and lay them straight in the mould.
When the tray is full
Flour off first, then water
- 01
Brush off the flour
Get the dry flour off both halves before they go near the tap.
- 02
Rinse in warm water
Plate and mould under the warm tap, with a soft brush along the crimping teeth.
- 03
Let the air get in
Prop the halves apart on the drainer until they are dry, then fold it shut.
Try it at home
Use it for 30 days. If it doesn't earn its place, send it back.
Tracked delivery across Europe, usually 8 to 15 business days. Free on orders over €59, otherwise €4.99. EU prices include VAT, so there's nothing to pay on arrival. If it isn't right for your kitchen, tell us within 30 days and we'll arrange a free return.
Questions
Yes. Skip the pressing step and lay a round wrapper straight into the open mould, then fill and fold.
Dust the base plate and the mould with flour before each one, and keep the dough fairly firm.
A firm dough of plain flour and water, rested for half an hour. Soft, sticky dough clings to the plate; dust both halves with flour before every wrapper.
About a heaped teaspoon. Overfill it and the filling squeezes into the crimped edge, which stops it sealing and lets it split in the pan.
Small ones, yes. Anything that fits a round wrapper folded in half works, such as mini empanadas, half moon ravioli and sweet hand pies.
No. Set a walnut sized ball of dough on the plate, bring the top half down and press hard on the handle. Out comes a thin round, ready for the mould.
Reviews
4.8
50 reviews
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Ashley K.
4 Oct 2026
Simple joy
Small thing, big joy. Dumpling night is now my favorite night of the week.
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ReportFiona
4 Oct 2026
Happy cook
Happy cook, happy family. Dumplings for dinner.
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ReportWei S.
4 Oct 2026
Squeeze and done
Squeeze and done. Seriously simple.
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ReportTanya
4 Oct 2026
Prawn and chive
Prawn and chive filling stayed put inside the wrapper. Easy to close up too.
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ReportGrace W.
4 Oct 2026
Steamed a dozen
Steamed a dozen on the first go and every one stayed shut.
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ReportZara B.
4 Oct 2026
So tidy
Edges are so tidy.
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ReportTanya C.
4 Oct 2026
Consistent results
Consistent results every time, which is what I wanted. Every dumpling is about the same size so cooking times are predictable.
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ReportTammy Reed
4 Oct 2026
Beats the rolling pin
My rolling pin wrappers were never round. This gives me one circle after another.
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ReportStuart W.
4 Oct 2026
Christmas Eve tradition
We now make dumplings every Christmas Eve, which started as a joke and turned into a tradition. The press means everyone from my nan to my young nephew can join in, and nobody gets the folding wrong. We make pork ones and a mushroom batch for my cousin, and the kitchen smells wonderful. It is the thing I look forward to most about the holiday now.
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