Find the best empanada press for your kitchen. Compare top-rated dumpling makers with expert reviews and buyer feedback to seal perfect empanadas every time.
Ideal for: Beginning empanada makers who want multiple sizes without a big investment.
This set hits the accessible sweet spot for home cooks trying empanadas for the first time. You get three different sizes (small, medium, large), which means you're not locked into one format. Owners report that once you learn the small trick of dusting the press with flour before laying dough on top, sticking becomes a non-issue. A light water brushing on the edges before closing delivers the seal that buyers were concerned about in early reviews.
The plastic construction keeps weight down and makes cleanup truly effortless. These fit in a dishwasher and rinse clean in seconds. The learning curve is real but brief; several reviewers mentioned getting the hang of it after a few tries, and that's normal for any pressing tool when you're new to it.
The trade-off versus stainless-steel options is durability under heavy use. One reviewer reported a break after just two uses, though that appears rare in a pool of over 3,000 reviews. If you're making empanadas monthly rather than running a restaurant, this set delivers good value and teaches you the technique before you commit to a premium tool.
Pros
Three sizes cover small dumplings through large pastries
Crimped edge design seals filling neatly when technique is right
Lightweight plastic, dishwasher safe for quick cleanup
Cons
Requires flour dusting to prevent sticking consistently
Plastic less durable than metal under heavy or repeated use
Key features
Three interchangeable press sizes for diverse pastry and dumpling types
Food-safe plastic with crimped-edge sealing design
Back-side cutting circle for consistent dough sizing
Dishwasher-safe construction for minimal post-cooking cleanup
#2 Pick
Best Single-Size Workhorse
Cotey
COTEY 6" Extra Large Empanada Maker Press, 2-in-1 Dough Cutter & Pie Mold | 6-inch Professional Dumpling Maker Mold for Authentic Empanadas, Pierogi, Ravioli, and Mini Pies. Heavy Duty Kitchen Tool.
4.2(1,659)
Heavy-duty stainless steel, 6-inch capacity, professional crimping with a caveat on handle tightness.
Ideal for: Cooks who specialize in larger empanadas and make them frequently.
If you're committed to making empanadas regularly and want a single tool that feels genuinely professional, the 6-inch Cotey delivers that heft and finish. Stainless steel doesn't bend, doesn't rust, and will survive years of kitchen life in a way plastic won't. The design (cutting and crimping in one tool) is genuine convenience; the back side cuts your dough disc to fit, then you flip and press to crimp.
Owners love the results when technique lands right. The advice from reviewers is consistent: use chilled dough, dust with flour or cornstarch if it starts sticking, and brush the edges with water before sealing. Follow that, and you get tight, flawless seals that hold through frying. Several buyers noted the size is genuinely 6 inches, which is large enough for hearty fillings but takes up real counter and hand real estate.
Where this diverges from the smaller Brew To A Tea set is durability and single-size commitment. One significant complaint flagged a handle that loosens with use and requires frequent re-tightening. A few reviewers also questioned actual sizing (claiming it's smaller than advertised), which is worth noting before purchase. This is the press for someone making bigger empanadas in volume, not someone experimenting with different formats.
Pros
Stainless steel construction resists rust and bending long-term
design cuts and crimps in one motion efficiently
Produces restaurant-quality seals when dough and technique align
Cons
Handle loosens during use and requires periodic re-tightening
Single 6-inch size limits flexibility for smaller or varied pastries
Key features
Food-grade stainless steel construction for durability and corrosion resistance
6-inch capacity designed for large, restaurant-style empanadas
Integrated cutting edge on back side to portion dough precisely
cutter and crimper eliminates transfer steps
#3 Pick
Best Versatility with Professional Quality
Mumsung
Empanada Maker Press, Large Dumpling Maker Set (6"/5"/4"/3"/2.6") | 5Sizes Extra Large Dumpling Maker Mold Set with Dough Cutter for Pierogi, Pastelitos, Calzone, Turnovers
4.5(1,533)
Five sizes (6, 5, 4, 3, 2.6 inches) with reinforced plastic and stainless-steel cutter for serious variety.
Ideal for: Home cooks experimenting with multiple pastry types and want flexibility across sizes.
The Mumsung set takes the multi-size approach and expands it further than most. Five different molds plus a matching dough cutter gives you flexibility across dozens of recipes and cooking styles. Owners report genuinely satisfied experiences; one reviewer tracked a 33% increase in yield from the same dough batch because the integrated edge cutter trims excess cleanly and returns it to the pile for another empanada. That's a real efficiency gain, not a marketing claim.
The deep-belly design holds more filling than other molds the same size, which means fewer leaks and more satisfying bites. The thickened food-grade plastic is drop-resistant, and the included stainless-steel cutter and measuring spoon elevate this beyond a toy. All pieces are dishwasher safe, but owners recommend hand-washing the stainless-steel items to preserve edge sharpness longer. Where this outpaces the single-press options like the Kaycrown 6-inch is sheer variety; compare this versus hand folding, and you're looking at a tool that adapts to your recipe, not a recipe that has to fit your press.
The learning curve is worth noting. A few reviewers mentioned frustration with sealing at first, but all who pushed through reported success. That pattern suggests technique matters more than the tool itself. Storage can be tight (one buyer joked about a 2,000-piece jigsaw puzzle fitting back in the box), but that's a one-time complaint.
Pros
Five sizes from 2.6 to 6 inches cover dumplings through large empanadas
Deep-belly mold design accommodates more filling and reduces leakage risk
Integrated edge cutter trims waste and recycles dough into the batch efficiently
Cons
Plastic construction less robust than stainless steel under heavy repeated use
Learning curve for first-time users requires practice and technique adjustment
Key features
Five interchangeable sizes from 2.6 to 6 inches for diverse pastry recipes
Food-grade plastic molds with stainless-steel cutter and measuring spoon
Deep-belly design holds generous filling while maintaining tight seals
Integrated edge cutter trims excess dough for professional finished appearance
Ideal for: Serious home cooks wanting multiple stainless-steel sizes and premium longevity.
If stainless steel appeals to you but you want more than one size, the Kaycrown set includes four molds from small to extra-large. The 18/8 stainless-steel construction is genuinely premium; it won't rust, bend, or weaken under normal use. The mirror-polishing detail matters more than it sounds: it reduces sticking and makes cleaning effortless. Owners report these are durable, worth every penny, and significantly better made than the budget plastic alternatives.
The size range (3.25 to 6 inches) covers most home-cooking scenarios. One reviewer noted these work beautifully with Goya 5-inch tapas discs if you're buying premade dough rather than rolling your own. That real-world detail shows these press to established ingredients, not just homemade sheets. Compared to the larger single-press options like the 6-inch Cotey, this set gives you flexibility without the handle-loosening issues that reviewer flagged. Hand-washing is recommended to preserve longevity, which is a minor trade-off for material that won't degrade.
The limited review pool (80 total) is smaller than the other options here, so you're seeing a tighter consensus but less data overall. That said, the feedback is consistently positive without the occasional durability complaints that surface in larger review sets. Storage space is required for four separate tools, unlike the compact three-pack or single-tool designs.
Pros
Four stainless-steel sizes provide flexibility across recipes and portions
18/8 food-grade stainless steel resists rust and bending long-term
Mirror-polished finish reduces sticking and simplifies cleaning
Cons
Hand-washing recommended rather than dishwasher safe for durability
Smaller total review volume provides less real-world usage feedback
Key features
Four sizes in premium 18/8 stainless steel (6, 4.75, 4, 3.25 inches)
Mirror-polished finish reduces dough sticking and eases cleanup
Sharp external edge cuts dough discs cleanly without excess material
Longer handles provide secure grip for consistent sealing pressure
Ideal for: Dedicated empanada makers who specialize in one size and want proven reliability.
With over 4,000 reviews, this single 6-inch Kaycrown press has seen more real-world use than almost any other empanada tool on the market. That volume of feedback reveals a clear pattern: when you respect the dough (keep it dry, brush edges with water or egg yolk before closing), this tool delivers. Stainless steel construction means it won't bend, rust, or weaken, and the longer handles give genuine control even if your grip isn't comfortable with smaller gadgets.
Owners repeatedly note these work exceptionally well with store-bought dough discs, which matters if you're not rolling your own sheets. One reviewer documented success with Goya 5-inch tapas bake discs through the Kaycrown 4.75-inch version, suggesting sizing options exist within this brand if you want to experiment. The external edge is sharp enough to cut dough cleanly during the press motion, which saves a separate trimming step.
What separates this from the Kaycrown four-pack set is simplicity and proven volume. One buyer did report receiving a used item from Amazon, which is a fulfillment issue rather than a product defect, but it's worth verifying condition on arrival. Another flagged that sealing sometimes requires genuine pressure and won't always be automatic: you're not relying on a lever doing the work for you. If you make a consistent empanada size and want a single tool backed by thousands of hours of kitchen time, this one has the track record. The Mumsung five-pack or Brew To A Tea three-pack offer more flexibility; this presses for commitment to one format.
Pros
Over 4,300 reviews provide extensive real-world usage feedback
Premium stainless steel resists rust and maintains edge sharpness indefinitely
Works efficiently with store-bought dough discs and fresh-rolled sheets
Cons
Single 6-inch size limits flexibility if you want to vary empanada dimensions
Requires firm pressure to ensure consistent sealing and may not work every time
Key features
Premium 18/8 stainless steel construction with mirror-polished finish
6-inch capacity for generous filling and restaurant-quality portion size
Sharp cutting edge integrated into press for efficient dough trimming
Longer handles enable comfortable grip and controlled sealing pressure
How to Choose an Empanada Press
Four trade-offs that actually matter when matching a empanada press to your kitchen.
Understand What Size Matters
Empanada size drives the entire operation. Smaller presses (2.5 to 3.5 inches) suit appetizer portions, light fillings, and quick hand-held snacking. Medium sizes (4 to 5 inches) are the sweet spot for most home cooking and pair naturally with store-bought dough discs. Larger presses (6 inches) create hearty, meal-sized empanadas that look restaurant-quality but demand more filling and careful sealing. The empanada press size guide helps you match mold dimensions to your recipe and serving style. If you're new to empanadas, start with medium and don't assume bigger automatically means better.
Material: Plastic vs. Stainless Steel
Plastic presses are lightweight, affordable, and truly dishwasher safe, making them ideal if you're trying the technique for the first time or cook empanadas occasionally. They require flour dusting to minimize sticking, but that's a learned habit, not a flaw. Stainless steel presses cost more upfront but resist rust, bending, and wear indefinitely. They feel more substantial in hand and develop a patina of reliability over years. For someone making empanadas weekly or more, stainless steel justifies the investment. For monthly experiments, plastic does the job and won't take up premium counter space.
Sealing and Technique Over Tool Perfection
The tool doesn't seal empanadas alone; your dough and technique do. Keep dough chilled, dust the press with a light flour coating, add filling to the center (not the edges), brush the dough rim with water or egg yolk, and press firmly and evenly. The empanada press versus hand folding comparison shows that a press accelerates the process and creates uniformity, but it still demands care. Owners report success comes after one to three tries. Don't blame the press if your first batch leaks; you're learning a new motion.
How Many Sizes Do You Actually Need
Single-size presses work perfectly if you specialize in one recipe and portion. Multi-size sets (three to five) make sense if you're experimenting with different recipes, portion sizes, or types of pastry. Consider storage space; five separate presses occupy real kitchen real estate. If you're limited on space or budget, start with one size that matches your favorite recipe, then expand later. The investment cost per press drops significantly in larger sets, but only if you'll actually use multiple sizes.
Frequently asked
Quick answers to the questions readers ask most.
Why does dough stick to my empanada press?
Sticking happens when dough is too warm or moist. Keep dough chilled in the refrigerator between presses. Dust the press lightly with all-purpose flour or cornstarch before laying dough on the upper side. Wipe the press clean with a dry cloth between uses. Some owners report cornstarch works even better than flour for sticking prevention. If dough still adheres, your dough recipe may be too wet; try reducing liquid slightly or increasing flour.
Do I need to brush the dough before pressing?
Brushing isn't required, but it dramatically improves sealing. A light brush of water or egg yolk around the dough rim helps the top half adhere to the bottom half when you close the press. Without it, you risk the empanada opening during frying or baking. Think of it as insurance for a tight seal. Use an egg yolk for a richer golden finish; water works fine for function. Brush only the rim, not the entire surface.
Can I use store-bought dough discs with an empanada press?
Absolutely. Store-bought empanada discs, tapas bake sheets, and even thin pie dough work well with presses. Size matters; a 5-inch dough disc pairs naturally with a 4.75 or 5-inch press. Thinner, store-bought dough may crimp slightly tighter than homemade sheets, but owners report excellent results. The press edge will trim any dough that hangs over, so slight size mismatches aren't critical as long as the disc is close to press diameter.
How do I prevent empanadas from leaking when they cook?
Leaking happens when filling reaches the edges or seals aren't tight. Add filling only to the center, leaving a half-inch margin on all sides. Brush the dough rim with water or egg yolk before closing the press. Press down firmly and evenly; half-hearted pressure won't crimp edges tightly. Let sealed empanadas rest on a parchment-lined tray for 15 to 30 minutes before frying or baking; this sets the seal. If leaking persists, your filling may be too wet; strain liquids before using.
Should I hand-wash or use the dishwasher?
Plastic presses are dishwasher safe and rinse clean easily. Stainless-steel presses benefit from hand-washing to preserve edge sharpness and the mirror polish longer. Warm soapy water and a soft cloth are sufficient; dry immediately to prevent water spots. If you hand-wash, these tools last indefinitely. Dishwasher use on stainless steel works, but edges may dull faster and mineral deposits can build up over time.
