Manda Ruby wrote:
>
> On Jul 10, 12:23 pm, Mark Thorson > wrote:
> >
> > 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.

The way you seal an egg roll, spring roll,
or wonton is simply to dip your finger
in water and run it along the edges of the
prepared skin you want to seal. You only
need to wet one side. Then, you fold it
over and press them together. That seals
them well within a few seconds, like an
envelope. It's basically the same technique
as sealing ravioli.

Dough-based wrappers are more similar to
empanadas, and they are pinched closed,
which the press is intended to do. I think
you'd get a better result by pinching with
your fingers than using a press, or using
a fork.

Some of the ones pictured here look like
they may have been made in a press, though
they may have been sealed by pressing the
edges with the tines of a fork.

http://en.wikipedia.org/wiki/Empanada