On Jul 10, 12:23*pm, Mark Thorson > wrote:
> Manda Ruby wrote:
>
> > If I kinew all thoe years that there was such a thing as dumpling
> > press, I'd have been making dumpling more often. *I found out about
> > this only a month ago. *Anyway, the one I have seen (at Asian store,
>
> I don't think a dumping press is intended to be used
> with prepared skins. *The prepared skins are simple
> to wrap and seal manually -- I don't see how a dumpling
> press would make this any easier.
>
> I believe dumping presses are intended for dumplings
> made from a dough. *They substitute for the manual
> pinching used to seal the dumpling. *You don't pinch
> egg rolls, wontons, or anything else made from skins.

I see. If they're not helpful, then no point of getting one until I
feel like naking the dough. I did find a couple of videos for it.