The Automatic Dumpling Making Machine is a commercial-grade forming and filling solution for restaurants, dumpling houses, food factories, and frozen food production. As a professional dumpling making machine manufacturer, we designed this model to replicate handmade dumplings at industrial scale — automatically pressing dough, wrapping fillings, and forming beautifully pleated dumplings with consistent size and shape.
Available in PH-100 (6,000 pcs/h), it supports 6–30 g dumplings and runs on 1.75 kW / 220–380V. Dual-controlled quantitative feeding handles a wide range of fillings, while interchangeable molds produce dumplings, samosas, empanadas, spring rolls, ravioli, and pot stickers. Finished products can be boiled, steamed, pan-fried, or frozen.
Advanced mold technology and dual-controlled two-way feeding replicate handmade dumpling characteristics, creating naturally pleated edges, three-dimensional shape, and texture indistinguishable from hand-wrapped. The mold-press seal ensures wrappers stay tightly sealed and resist breaking during boiling. Dough is pressed with minimal friction, preserving the soft, elastic, chewy texture of authentic handmade wrappers. Every dumpling has identical size, weight, and appearance for consistent cooking and professional presentation.
The filling system smoothly handles meat (pork, beef, chicken, shrimp), meat-and-vegetable mixes, whole-vegetable fillings (radish, cabbage, chive), high-fiber blends, cheese, and even whole shrimp. Dual-controlled quantitative feeding ensures consistent filling volume in every dumpling, preventing under- or over-filled products and reducing waste. The system preserves ingredient texture — larger vegetable dices and whole shrimp pass through without crushing, maintaining the chunky mouthfeel of premium handmade dumplings. One machine produces your entire menu from classic pork and cabbage to specialty shrimp and vegetarian fillings.
Changing the forming mold allows production of crescent dumplings, triangular samosas, half-moon empanadas, cylindrical spring rolls, square ravioli, and flat-bottom pot stickers (gyoza). Each mold is precision-engineered for the proper seal and decorative edge pattern. This replaces multiple specialized machines, saving capital and floor space. The quick-change design switches between products in minutes, maximizing flexibility and minimizing downtime. One machine handles your entire stuffed pastry production whether you run a Chinese restaurant, Indian kitchen, Latin American operation, or frozen food factory.
Straightforward controls require minimal training — one person operates the machine independently, loading dough and filling and collecting finished products. Unlike handmade production requiring skilled workers producing only 1,000–2,000 dumplings per hour, this machine delivers 6,000–10,000 pieces hourly with consistent quality. The 1.75 kW consumption is highly energy-efficient for its output. The compact footprint fits most commercial kitchens, and durable construction ensures long service life with minimal maintenance. Return on investment is typically achieved within months through labor savings alone.
Handmade dumpling production is labor-intensive: skilled workers roll wrappers, place filling, and pleat each dumpling by hand — tiring, time-consuming, and hard to scale during peak demand. A skilled worker produces only 1,000–2,000 dumplings per hour, with quality varying as fatigue sets in. This machine produces 6,000–10,000 consistent, beautiful dumplings per hour with one operator — enough for the busiest dinner rush or weekend dim sum service. The imitation handmade appearance ensures authentic, artisanal quality, while consistent size and seal ensure every dumpling cooks perfectly without breaking. Replacing a hand-wrapping team with one operator reduces labor costs by 70–80% while increasing output and consistency — directly improving profitability.
Hotels, school canteens, hospital kitchens, and military mess halls serve hundreds or thousands of meals daily with limited labor and tight budgets. Dumplings are popular across many cultures, but hand production at scale is prohibitively labor-intensive. One PH-168 model producing 10,000 dumplings per hour supplies a 2,000-seat cafeteria in under 15 minutes. Simple one-person operation means no specialized chefs are needed — any staff member is trained in under an hour. The multifunctional capability serves diverse preferences: one machine produces Chinese dumplings, Indian samosas, Latin American empanadas, Italian ravioli, and spring rolls. The energy-efficient 1.75 kw operation keeps utility costs low, and durable construction ensures reliable performance in high-volume environments.
Frozen food factories, central kitchens, and private-label manufacturers require absolute consistency across millions of units, strict food-safety compliance, and maximum efficiency. This machine sits between the dough mixer and quick-freezer, feeding formed dumplings directly into freezing tunnels. Precise feeding and consistent forming ensure every dumpling has identical weight, shape, and seal — essential for uniform freezing, consistent cooking after thawing, and standardized packaging. The strong mold-pressed seal minimizes costly product loss from leaking dumplings to near zero. Stainless steel construction and easy-disassembly design meet stringent HACCP standards, while the durable drive minimizes downtime in 24/7 operations. Quick-change molds and adjustable filling volume make recipe changeovers fast for manufacturers serving multiple brands.
| Parameter | PH-100 | PH-168 |
|---|---|---|
| Capacity | 6,000 pcs/h | 10,000 pcs/h |
| Dumpling Weight | 6–30 g | 6–30 g |
| Power | 1.75 kW | 1.75 kW |
| Voltage | 220V / 380V | 220V / 380V |
| Machine Weight | 130 kg | 240 kg |
| Dimension | 1000×1000×500 mm | 1500×700×1200 mm |
| Product Shapes | Dumpling, samosa, empanada, spring roll, ravioli | Dumpling, samosa, empanada, spring roll, ravioli |
| Operation | One person | One person |
| MOQ | 1 Set | 1 Set |
Q1: What types of fillings can this machine handle?
A: The machine handles meat (pork, beef, chicken, shrimp), meat-and-vegetable mixes, whole-vegetable fillings (radish, cabbage, chive), high-fiber blends, cheese, and whole shrimp. It preserves ingredient texture without crushing larger dices. Filling volume is adjustable to match your recipe.
Q2: What products can be made by changing the mold?
A: By changing the interchangeable mold, the machine produces crescent dumplings, triangular samosas, half-moon empanadas, cylindrical spring rolls, square ravioli, and flat-bottom pot stickers (gyoza). Custom molds for unique shapes are available upon request.
Q3: What is the capacity and how many operators are needed?
A: Two models: PH-100 produces 6,000 pcs/h, PS-168 produces 10,000 pcs/h. Both support 6–30 g dumplings. Designed for one-person operation — no specialized skills required; new operators are trained in under an hour.
Q4: Can the dumplings be frozen after forming?
A: Yes. The machine is fully compatible with frozen food production. Finished dumplings can be immediately quick-frozen for retail distribution, foodservice, or export. The strong mold-pressed seal ensures frozen dumplings maintain shape and texture after thawing and cooking.
Q5: How do I clean and maintain the machine?
A: Daily cleaning involves removing and washing the forming mold, filling auger, dough hopper, and contact surfaces — all tool-free disassembly. Wipe stainless steel surfaces with food-safe sanitizer. Periodic maintenance includes checking the drive system, lubricating moving parts, and inspecting seals. Always disconnect power before cleaning.
