Manual Meat Grinder & Garlic Chopper for Dumplings

Small batches are where it wins. Expect a few firm presses to get meat fully minced, and smaller portions go faster than a full bowl. For a large pile of meat, an electric grinder is still the faster tool. For a dumpling filling or a few cloves of garlic, the press is quicker than setting up a machine.

The bowl holds 1200ml. Fill it part way and press in rounds, scraping down between presses. An overfilled bowl makes the press hard to move and leaves coarse pieces at the bottom.

The blades are stainless steel, and the body is made from ABS, PS and PP plastic. Keep the meat chilled while you work and rinse the parts right after use. The plastic body is for hand use, so keep it out of long soaks.

Yes. The blades handle garlic, chili, meat and vegetables in the same bowl. Keep your manual vegetable chopper for bigger jobs like onion and cabbage, and use this one when the batch is small.

Six pieces replace a chopper, a whisk and a dumpling press, so one drawer covers three jobs. You buy it once and skip the counter space a plug-in machine takes up. If you make dumplings or purees more than once a month, it gets used often enough to justify the spot it takes.

Take the blade assembly out of the bowl and rinse it under running water right after use. Wipe the body with a damp cloth and avoid soaking it. Rinsing right away keeps meat and garlic from drying onto the blades.