Summary

A typical round pastry cutter, when cutting dumplings from rolled out dough, leaves a lot of unused dough between the cut pieces. In my design, thanks to the hexagonal shape, it is possible to use the entire surface of the rolled out dough, without waste between the cut pieces (apart from the edges, of course). In addition, it is easier to fill the dumplings with stuffing and we get an unusual shape of the finished dumplings.