Russian Dumpling Maker - Plastic Pelmeni Maker

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Product Description PELMENI PLASTIC MOLD - Add to Cart PELMENI MOLD - Add to Cart VARENIKI MOLD - Add to Cart ORESHKI COOKIE MOLD - Add to Cart BUTCHER KNIFE - Add to Cart

Customer Reviews 4.3 out of 5 stars - 631 reviews 4.3 out of 5 stars - 2,550 reviews 4.3 out of 5 stars - 2,550 reviews 4.3 out of 5 stars - 372 reviews 4.6 out of 5 stars - 141 reviews

Price $7.99 $14.99 $14.99 $22.99 -

MATERIAL Plastic Aluminium Aluminium Aluminium Stainless steel 440С/Wood handle

TOTAL LENGTH 9.8" 10.7" 9.57" 15.75" 12.4''

WEIGHT 6.4 oz 13.7 oz 7.4 oz 32 oz 17.7 oz

Homemade dumpling maker for 14 authentic traditional crescent shaped pasties at one time with little effort for everyday great family fun, pelmeni and vareniki party or to freeze large portion and store for the next snack or dinner time.

Meat vareniki and dumpling mold is made from food grade aluminum - durable form for years – perfect to create manti, pelmeni, shish barak, ravioli, tarts, cheese puff balls, wontons, dumplings, empanadas, choux, panzerotti, stromboli, mandoo, kreplach, samosas and more with ease.

Improved form design – convenient legs height, fast vareniki and pelmeni maker machine – 14 precise size dumplings maker – 9.57 inches (24,3 cm) diameter, 0.7 inches (1,8 cm) height.

Russian vareniki and big ravioli maker can be used as a hot trivet for your pots and easily be stored by hanging it up with one of those holes. Wash and dry before storage.

The backside of the vareniki and ravioli form is flat and facilitates the washing process of the dumpling mold. Easy to clean with warm soapy water. Wash the mold before the first and between uses.

Step 1: Roll out the pastry dough. Step 2: Flour the pelmeni mold before use. Step 3: Put the dough sheet on the pelmeni maker. Step 4: Put a half of a teaspoon of minced meat in each cell pocket. Step 5: Flatten the mince with your finger. Step 6: Water the dough edges for better gluing. Step 7: Roll out a second layer of dough on top of the first. Step 8: Remove excess dough on the edges of the form. Turn the form over. Shake it and ravioli/pelmeni should just come out all separated.

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