Pelmeni Maker Russian Dumpling Mold (37-Hole Aluminum): Make 37 Perfect Dumplings in One Roll
If you love dumplings, this Pelmeni Maker Russian Dumpling Mold turns the slow, one-by-one process into a fast, uniform, and seriously fun kitchen ritual. It’s a 37-hole aluminum pelmennitsa that stamps and seals bite-size dumplings in seconds—ideal for pelmeni, ravioli, and more.
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Why This Pelmeni Maker Stands Out
- Mass production, minimal effort: Make 37 identical dumplings in one pass—perfect for family dinners or meal prep.
- Reliable aluminum construction: Lightweight yet sturdy, with a flat back that’s easy to wash and store.
- Consistent, restaurant-style results: The hexagonal grid produces neat, sealed dumplings that cook evenly.
- Versatile: Works for pelmeni, ravioli, pierogi minis, wontons, and even dessert dumplings.
Quick Specs at a Glance
| Capacity | 37 dumplings per batch |
|---|---|
| Material | Aluminum (manual, non-electric) |
| Typical Diameter | ~25–27 cm (≈10–10.6 in) |
| Care | Hand-wash recommended; dry thoroughly |
| Best for | Pelmeni, ravioli, mini dumplings |
How to Use the Pelmeni Maker (Step-by-Step)
- Roll the dough thin: Aim for 1–1.5 mm. Place a well-floured sheet over the mold.
- Add filling: Drop a teaspoon of chilled meat (or your choice) into each of the 37 cells.
- Cover & roll: Lay a second sheet of dough on top. Use a rolling pin to press until the hexagon edges cut and seal.
- Release: Flip the mold and tap the edge so the dumplings fall onto a floured board.
- Cook: Boil in salted water (or broth) 3–5 minutes after they float; serve with butter, sour cream, or vinegar.
Want a visual walkthrough and pro dough tips? Here’s a helpful guide to using pelmeni molds and dough troubleshooting.
Performance: What You’ll Notice First
The biggest win is speed. Instead of hand-crimping every dumpling, you’ll stamp a full tray of 37 perfect pieces in seconds. The uniform thickness and tight seals help the dumplings stay intact during boiling and deliver a pleasant, consistent bite. Aluminum’s rigidity supports even pressure as you roll, and the flat back cleans up quickly under warm soapy water.
Pros
- Fast batch production (37 at a time)
- Neat, uniform shape and seal
- Durable aluminum; lightweight to handle
- Great for kids to help (with supervision)
Considerations
- Hand-wash recommended (avoid dishwasher)
- Best results with well-floured, thin dough
- Standard size makes bite-size dumplings (by design)
Pelmeni Maker vs. Alternatives
| Tool | Speed | Look & Seal | Learning Curve | Who It’s For |
|---|---|---|---|---|
| 37-Hole Pelmeni Mold | ★★★★★ | Uniform hex pattern; tight seal | Easy | Families, batch cooking, beginners |
| Hand-Shaping | ★☆☆☆☆ | Artisanal, but inconsistent | Moderate | Traditionalists, small batches |
| Ravioli Stamp/Press | ★★☆☆☆ | Neat squares/circles | Easy | Pasta lovers, limited counter space |
Care & Maintenance
- Hand-wash only: Mild soap, soft sponge. Rinse and dry immediately.
- Light flour dusting: Before each batch to prevent sticking.
- Storage: Keep dry; avoid stacking heavy items on top to prevent bending.
Pro move: If dough starts to stick, chill the mold for 5–10 minutes and re-dust with flour.
FAQs
- Is this Pelmeni Maker dishwasher-safe?
- Hand-wash is best for aluminum. Avoid harsh scrubbers and the dishwasher to keep the surface looking new.
- How many dumplings can I make per hour?
- With a steady rhythm, two people can easily form 5–8 full trays in an hour (≈185–296 dumplings) depending on dough prep.
- What fillings work well?
- Classic: pork-beef with onion, salt, pepper. Try chicken, mushroom, or cheese-herb blends. Keep filling cold and not too wet.
- Can I freeze pelmeni made with this mold?
- Yes. Freeze on a floured tray until firm, then transfer to bags. Boil from frozen and add 1–2 minutes to cook time.
- Will this work for ravioli?
- Absolutely. Use pasta dough and your favorite ricotta-spinach or meat filling. Roll thin and seal with firm, even pressure.
- What if my dumplings open while boiling?
- Roll dough thinner and press a bit more with the rolling pin. Ensure both sheets are lightly floured and filling is not overly juicy.
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