The molding principle of this machine adopts the compression and wrapping of simulated handmade dumplings, which is different from the molding method of extruding the dough of the traditional dumpling machine, so the dumpling skin is thin, the filling is large, juicy, and the taste is comparable to that of handmade dumplings.

Due to the friction between the auger mechanism of the traditional dumpling machine and the dough in the working process, a large amount of heat generation leads to the gelatinization of flour, the blackening and hardening of the dumpling dough, which is the fatal defect of the traditional mechanism of dumplings.

This machine is a fully automatic process, which can save half of the manpower compared with manual dumpling.