Industrial Dumpling Machine
Forms and seals dumplings, samosas, and empanadas in one pass — typical rate 3,000–12,000 pieces/h with changeable molds and no-tool changeover.
Feature
- Forms and seals in one pass — dumplings, samosas, empanadas, pierogi.
- Typical rate 3,000–12,000 pcs/h across three frame sizes.
- Changeable molds, no tools — shape changeover in 10–15 minutes.
- Dough thickness 0.8–2.5 mm adjustable at the former.
- Piece weight about ±1.5 g at stable dough and filling ratio.
- Forms raw product — fry, steam, or freeze downstream.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The DUM series forms and seals filled dough products in one pass — dumplings, samosas, empanadas, and pierogi. Typical rate 3,000–12,000 pieces per hour with changeable molds and no-tool changeover.
Forming and Sealing
The former extrudes a dough tube while the filling pump meters filling into the center. The mold drum closes, cuts, and crimps each piece in one motion. Dough thickness (0.8–2.5 mm) and filling ratio are set at the hopper and former, giving piece-weight consistency of about ±1.5 g at a stable dough and filling ratio.
Three Frame Sizes
| Model | Output | Power | Formers | Typical use |
|---|---|---|---|---|
| DUM-101 | 3,000–5,000 pcs/h | ~3 kW | Single | Restaurant central kitchens |
| DUM-001 | 5,000–9,000 pcs/h | ~5 kW | Double | Small plants, frozen lines |
| DUM-201 | 9,000–12,000 pcs/h | ~7.5 kW | Wide + tray loader | Industrial frozen-food plants |
Typical values — former width and tray handling are configured to your product and pack format.
Molds and Shapes
Standard mold sets cover dumplings, samosas, empanadas, pierogi, and wontons; custom shapes are machined to your drawing. A mold swap takes 10–15 minutes with no tools.
Fillings
The positive-displacement filling pump handles meat, vegetable, cheese, and sweet paste fillings. Filling viscosity is matched to the pump during commissioning — chunky vegetable fillings use the wide-gap option.
Downstream
The machine forms raw dumplings — fry, steam, or freeze afterwards. It feeds the BFM belt fryer for fried dumplings and pairs with tray lines into your freezer. For full automatic lines with dough mixing and tray loading see the ADT automatic dumpling line; the flour-food family is on the pasta processing hub.
FAQ
Dumplings, samosas, empanadas, pierogi, and wontons on changeable molds — one machine, one dough system, multiple SKUs.
10–15 minutes per mold swap with no tools — one operator, no line engineer needed.
0.8–2.5 mm, adjustable at the former. Thickness is part of the recipe stored per product.
Meat, vegetable, cheese, and sweet paste — any pumpable filling consistency. Chunky fillings use the wide-gap pump option.
About ±1.5 g per piece at a stable dough and filling ratio; ratio drift shows up as weight drift, so we tune the hoppers during commissioning.
It forms raw dumplings — frying or steaming happens downstream, typically on a belt fryer feeding a packing line.
One operator for dough and filling top-up on the DUM-001; two on the DUM-201 with tray loading.
A 12-month spare parts kit ships with the machine, and mold sets can be reordered any time from Esper Foodtech Engineering.
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