STAMPLINGShop

Gallery

The stamps, in the kitchen.

No renders and no studio set — these are the two maple stamps on a floured board, mid-press.

  • A hand tilting the large STAMPLING stamp to show the hollow cutting rim that seals the dough
  • The large maple stamp being set down onto flour-dusted dough
  • Pressing the large STAMPLING stamp straight down into floured dough
  • Lifting the stamp away after the press, flour scattered across the work surface
  • The small 43 mm stamp nested against the large 60 mm one on a floured board
  • A hand pressing the smaller maple stamp into dough on a floured surface
  • Both STAMPLING stamps standing side by side — 60 mm and 43 mm, solid maple
  • The pair of stamps resting on their sides in a dusting of flour
  • Both maple dumpling stamps upright on a floured worktop in warm kitchen light
  • The smaller stamp leaning against the larger one, flour spread around them
  • The two stamps at rest on a floured board, one tipped against the other
  • Both maple stamps on a lightly floured surface, the smaller one lying flat
  • A single STAMPLING stamp on a clean white surface, showing its turned maple profile
  • Two finished dumplings in a white dish with both maple stamps behind them
  • The small stamp balanced on top of the large one, showing the size difference

Two stamps, 60 mm and 43 mm. One press, one twist, a sealed dumpling.

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