Molds vary in diameter; 1/2", 3 1/4", 4", 5' and 7".
Made of heavy duty plastic.
Crimped edges for a perfect finish.
Imported from USA.
Paderno World Cuisine Set of Five Dumpling Molds
The Paderno World Cuisine set of five dumpling molds come in
diameters of 2 1/2", 3 1/4", 4", 5" and 7". The molds are ideal
for creating dumplings, calzones, pierogi, and fruit pies. You
can use homemade or store-bought dough and wrappers with these
molds and have a finished product in a very short time.
• Constructed of heavy-duty plastic
• Dishwasher safe
• Holes in the handles allow for easy hanging
Simple to Use
Decide on a sweet or savory filling and place a wrapper or dough
circle on the mold of your choice. Place your filling in the
center of the dough, being careful not to overfill. Too much
filling will cause it to push through the seal created by the
Once the filling is centered on the dough, slightly moisten the
edges to help the dough stick together. Grab the handle on each
side of the mold and raise them together toward the center to
close the dough around your filling. A slight press is all it
takes to crimp and seal the dough.
Pork & Vegetable Dumplings
By Brittany Smith, www.modernmrscleaver.com
—20 round wonton wrappers
—8 ounces ground pork
—8 ounces baby bok choy
—1 scallion, finely minced
—Grated fresh ginger
—1/2 teaspoon salt
—Pinch black pepper
—1/2 teaspoon sesame oil
—1/2 teaspoon white or champagne vinegar
—1 tablespoon oyster sauce
* Begin by blanching the bok choy. Bring a pot of lightly salted
water to a boil and add the bok choy. Allow to boil for 2 minutes
and then submerge in cold water to stop the cooking. Allow the
bok choy to drain while you assemble the rest of the filling.
* To a medium bowl, add the pork, scallion, ginger, salt/pepper,
sesame oil, vinegar, and oyster sauce.
* Finely chop the bok choy and squeeze any remaining water out of
it. Add the bok choy to the pork mixture and mix with clean hands
until completely blended. Cover and place the filling in the
refrigerator for 20 minutes. Bring filling out of the
refrigerator and allow to come back to room temp.
* Remove the wrappers from the packaging and keep them covered
with a moist towel to prevent drying.
* To create the dumplings, place one wrapper on your dumpling
press, spoon 1 1/2 tablespoons of the filing into the center of
the wrapper, dot the edge of the wrapper with water, and bring
the handles of the press together to seal the dumpling. If your
filling squeezes out of the folds, decrease the filling to 1
tablespoon. Repeat with remaining wrappers.
* To cook the dumplings, heat 2 tablespoons of cooking oil in a
skillet over medium-low heat. When your oil is hot, add 5-7
dumplings to the pan without overcrowding. Allow the dumplings to
brown on one side and flip over to brown the other side. Each
side will take about 3 minutes. Shake the pan as the dumplings
cook to avoid sticking.
* When both sides have browned, add 1 tablespoon of water to the
pan and allow the dumplings to steam for 3-4 minutes, until all
of the white areas are translucent. Shake the pan periodically to
* Remove the dumplings from the pan, dump out any remaining
oil/water, and start the next batch by adding new oil. Repeat
until all of the dumplings have been cooked.
* Serve with a variety of dipping sauces.