Best Empanada Maker: Top Presses and Machines for 2025

The Mumsung set stands out because it gives you five different diameters in a single package: 6, 5, 4, 3, and 2.6 inches, plus a stainless steel dough cutter. That range means you can make everything from large family empanadas to small hand pies and dumplings without buying multiple tools. The food-grade plastic body is thickened and drop-resistant, and the deep crinkle design on the edges both looks professional and seals reliably. Buyers consistently report that dough doesn't stick once you dust the press lightly with flour, and the included cutter works well for pre-sizing dough circles.

Where it requires patience is in the learning curve. Several owners mention needing a few attempts to get the seal right and avoid leaks, especially if you overfill or use dough that's too wet. The included measuring spoon is generic and doesn't scale perfectly across all five sizes, so you'll adapt by eye or feel. Still, long-term users note that after a few batches, the technique becomes second nature.

Compared to single-size presses like the Cotey, the Mumsung trades some heft and pure durability for versatility and a lower entry price. If you plan to experiment with multiple filling styles or want to work with different dough recipes at different scales, this set is the most practical all-in-one choice.

The Cotey 6-inch press is engineered as a single statement piece rather than a multi-tool set. It's made from food-grade stainless steel that doesn't bend, rust, or weaken even after hundreds of uses, and the two-sided design cuts a perfect dough circle on one end while crimping and sealing on the flip. That two-in-one approach saves a step compared to tools where you have to use a separate cutter. Owners praise the solid hinge feel and the way the press creates a uniform edge crimp without requiring excessive force.

The tradeoff is specialization: you get one size, so it's not ideal if you want to make both large empanadas and small dumplings in the same session. Also, a few reviewers report the handle can loosen slightly with repeated use and needs occasional tightening. One significant concern from buyers is inconsistent product quality in some shipments: a small number of presses arrived defective or undersized (closer to 5 inches than advertised 6 inches), though Amazon's return policy typically covers that.

Manual versus electric empanada makers each serve different rhythms: the Cotey is purely manual, so it suits batch cooks who enjoy a tactile process and want zero electricity dependency. Where the Mumsung set offers range on a budget, the Cotey delivers longevity and build confidence if you plan to press hundreds of empanadas over years.

The Empamec press is designed for people making empanadas at volume: the brand positions it around 100 empanadas per hour, and buyers who run small food businesses or make batches weekly confirm its durability and consistency. Unlike the plastic options, this is a heavy-duty tool with substantial heft and solid metal construction that doesn't flex or fatigue even under sustained use. The 5-inch size is standard in commercial kitchens, and the shape always comes out uniform, which matters when you're selling or serving to groups and want every piece to look identical.

The caveat is that this tool is purpose-built for dough work and lacks the versatility of multi-purpose designs. It's larger and heavier than home kitchen presses, so it requires more counter or storage space. The price point and industrial aesthetic also signal that it's an investment for someone serious about empanada production, not an impulse kitchen gadget. A few buyers note this is overkill if you're just making one or two batches a year for family.

If you've worked your way up from the Mumsung or Cotey and find yourself making empanadas weekly or running a small catering operation, the Empamec's proven durability and speed justify the step up. It's the only tool in this lineup built explicitly for quantity work.

The FineMade electric machine does something none of the manual presses can: it cooks the empanada after it's sealed. You use the included press mold to shape and fill dough, then place four empanadas directly onto the heated cooking plates, and 15 minutes later they're golden and ready to eat. That's a substantial convenience gain if your goal is a finished, edible product without moving to a stovetop or oven. The machine reaches temperature quickly, the nonstick surface cleans easily with a single wipe, and temperature control lets you dial in browning level to your taste.

The downsides are significant for some cooks: the machine is electric (taking up counter space and requiring a plug), and uneven heating across the plates is a real issue a few owners report: the left and right edges brown faster than the center, leaving you with spotty results. Because the top and bottom seal together during cooking, if your dough isn't perfectly sealed or you overfill, the filling oozes out onto the plates and makes cleanup harder. The 1000W power draw also means you can't run it alongside other large appliances on a single circuit.

This is the only option in the lineup where the tool actively cooks your empanadas, not just shapes them. Compared to manual presses like the Mumsung or Cotey, you gain speed and convenience but lose control over dough texture and the freedom to choose your cooking method (frying, baking, boiling). It's best for cooks who want a single-step machine that handles both sealing and cooking.

The Kaycrown set offers the multi-size flexibility of the Mumsung but in premium stainless steel rather than plastic, making it the pick for cooks who want both range and lasting build quality. The four sizes: 6, 4.75, 4, and 3.25 inches: cover empanadas down to dumplings and gyoza, and the 18/8 food-grade steel construction means no rust, no warping, and no weakening over years of use. The handles are longer than some presses, which gives you better leverage and control, and the outside edge is sharp enough to cut dough cleanly without a separate cutter.

The main limitation is weight and substance: stainless steel is heavier than plastic, which some cooks appreciate as a sign of durability but others find tiring during a long session of hand pressing. A few buyers also note that the press doesn't seal every single empanada perfectly on the first try: you need to apply firm, consistent pressure and sometimes brush the dough edge with water or egg to ensure a tight seal. Unlike the Mumsung's integrated cutter, you'll need to pair this with a separate rolling tool or knife to pre-cut dough.

Compared to the single-size Cotey, the Kaycrown gives you four options in stainless steel, so you get versatility without sacrificing metal durability. If you've determined that manual versus electric empanada makers suits your workflow, the Kaycrown is the stainless steel equivalent of the Mumsung: just with better longevity at a higher price.