SAFETY AND USE INSTRUCTIONS

• • Read, understand, and follow all Safety and Use Instructions to avoid injury.

WARNING

• • Adult supervision is required when using with children or persons with lack of experience and knowledge.
• • When cutting and sealing, keep fingers away from the closing parts to prevent pinching.

SAFEGUARDS

• • Allow the filling to cool before using with this product.
• • Always use this product on a flat, stable surface.

PARTS

A. Spoon B. Dough cutter & mold C. Foldable base

CLEANING

• • Wash before using for the first time; dishwasher-safe when placed away from the heating elements. Separate all the parts before washing. Place the spoon in the utensil holder.

USE AND CARE

• • For sticky doughs, brush the foldable base and the mold (if applicable) with cooking oil.
• • Depending on the recipe, you may want to cut a slit in the top of the dough to keep the filling from oozing out of the sealed edge during cooking.

To make hand pies and/pockets (you'll use all three parts):

• 1. Remove the spoon from the inside of the mold.
• 2. Cut two pieces of dough using the dough cutter (the thin edge of the mold below the lip). Position the cutter onto the dough and twist to cut, if needed.
• 3. With the foldable base completely open, place one piece of dough on it and press slightly to form a well. Be sure the dough extends to the edges of outer most edge of foldable pocket base. If needed, roll the dough to make larger.
• 4. Place approximately 2 level scoops of filling in the center of the dough. Be careful to keep filling out of the crimping area; this may cause the pie or pockets/dumplings to open. If you’d like, you can brush the edge of the dough with water or an egg wash to help seal.
• 5. Top with the second piece of dough.
• 6. Align the notches of the mold with the notches on the foldable base. Press down firmly using the handles to crimp and seal. If needed, press around rim to seal. If the top of the dough splits open, reduce the amount of filling.
• 7. Lift the mold off and remove the hand pie/pocket.

To make half pockets/dumplings (using foldable base and spoon):

• 1. Remove the spoon from the inside of the mold.
• 2. Cut one piece of dough using the cutter (the thin edge of the mold below the lip). Position the cutter onto the dough and twist to cut, if needed.
• 3. With the foldable base completely open, place one piece of dough on it and press slightly to form a well. Be sure the dough extends to the edges of outer most edge of foldable pocket base. If needed, roll the dough to make larger.
• 4. Place 1 level scoop of filling in the center. Be careful to keep filling out of the crimping area; this may cause the pie or pockets/dumplings to open. If you’d like, you can brush the edge of the dough with water or an egg wash to help seal.
• 5. Using the handle, fold over, and firmly press to crimp and seal. If the top of the dough splits open, reduce the amount of filling.
• 6. Open for your half pocket/dumpling.

GUARANTEE

• • Three-year guarantee for noncommercial use.

Made in China

Guarantee