Palmer Manufacturing P6PM Aluminum Pierogi Maker

I purchased this Pierogi maker to try to and make some delicate Thai steamed fish dumplings from Charmaine Solomons' Thai Cookbook (page 22). The dumplings in this book have a rope-like edge that makes them very attractive. I have tried them with the pleated edge dumpling presses but this makes the outer edge too thick and spoils the texture of the finished product. I thought this product with its narrow edge might be a good alternative, how wrong I was. To start with the instructions are on a 4" scrap of photocopied paper, not very professional. They explain that you need to use a "shaping form" to make the depressions to put the filling in. There is no "shaping form" or worse still no information on where to get one and this product is unusable without one. I have attempted to use this product by making the depressions with other kitchen items but this does not work well so I have added this to the "tried & useless" kitchen gadget cupboard.

This little contraption is fantastic for making pierogies (and no, you don't need a "shaping form" like another reviwer mentioned, whatever that is.) My mom, sister and I used one these last year to crank out out annual Christmas pierogies. We made at least 250 in 3 hours, where as it usally was a 2 day process. This thing is a lifesaver. Just lay dough over the form, add a spoonful of filling in the middle of each, top with another layer of dough, and roll a rolling pin over (up and down the pierogi press) a few times to seal. It's super easy. And here is the easiest way to roll the dough- run it through a pasta maker.