Dumplings look cheap. That is exactly why they destroy margin.
A 3-gram overfill across 500 pieces a day is a real payroll line. A little extra sauce cup turns into a weekly loss. This guide is a U.S.-focused dumpling shop cost calculator so you can price gyoza, potstickers, bao, and combos with confidence.
Quick Summary
- Cost by wrapper + filling + sauce, not by menu name
- Lock a single filling weight per dumpling (grams, not eyeballs)
- Fried dumplings cost more than steamed ones
- Treat sauce as a line item, not a freebie
- Reprice quarterly when ingredient costs move
Why Dumpling Costing Is Tricky
- Wrapper cost looks tiny but adds up fast at volume
- Filling moisture changes weight after mixing
- Pan-frying adds oil cost and more breakage
- Sauce portions drift between shifts
- Labor is high if you hand-fold everything
If you do not weigh portions, you are guessing.
The Core Dumpling Cost Formulas
Wrapper cost per piece = Wrapper batch cost / Wrapper count
Filling cost per piece = Filling batch cost / Dumplings made
Dumpling cost per piece = Wrapper cost + Filling cost
Plate cost = Dumpling cost x Pieces + Sauce + Garnish + Packaging
Food cost % = Plate cost / Menu priceUse one scale at the filling station. Portion control is the whole game.
Portion Standards to Lock In
Write these down and train to them.
- Wrapper weight (grams)
- Filling weight per piece (grams)
- Dumplings per order (6, 8, 10, 12)
- Sauce cup size (oz)
- Oil usage per pan-fried batch
Example 1: Pork & Cabbage Gyoza (8 Pieces)
Assumptions (example invoice pricing):
- Wrapper cost per piece: $0.05
- Filling cost per piece: $0.12
- Sauce cup: $0.08
- Garnish: $0.04
- Packaging: $0.18
Cost Breakdown
| Item | Portion | Unit Cost | Line Cost |
|---|---|---|---|
| Dumplings | 8 pieces | $0.17 | $1.36 |
| Sauce | 1 cup | $0.08 | $0.08 |
| Garnish | 1 set | $0.04 | $0.04 |
| Packaging | 1 set | $0.18 | $0.18 |
| Total plate cost | $1.66 |
Target price for 30% food cost:
$1.66 / 0.30 = $5.53Menu price range: $5.49-$6.49
Example 2: Pan-Fried Dumplings (10 Pieces)
Pan-frying adds oil cost and more breakage. Price it higher or reduce the piece count.
Assumptions (example):
- Dumpling cost per piece: $0.17
- Oil per batch: $0.20
- Sauce + garnish + packaging: $0.32
Total plate cost:
(10 x $0.17) + $0.20 + $0.32 = $2.22Target price for 30% food cost:
$2.22 / 0.30 = $7.40Example 3: Bao Combo (2 Bao + Drink)
Bao costs are mostly protein + bun. Combos win on margin if the drink cost is controlled.
Assumptions (example):
- Bao bun: $0.35 each
- Protein + sauce + garnish: $0.85 each
- Drink cost: $0.35
- Packaging: $0.25
Total combo cost:
(2 x ($0.35 + $0.85)) + $0.35 + $0.25 = $2.65Target price for 28% food cost:
$2.65 / 0.28 = $9.46Menu price range: $9.49-$10.49
Food Cost Targets for Dumpling Shops
- Dumpling plates: 28-33%
- Bao items: 25-30%
- Combo meals: 25-30%
Higher labor means you need higher gross margin.
Pricing Reality Check (US CPI)
The BLS CPI report for December 2025 shows food away from home up 4.1% year over year. If your wrappers, pork, or oil move faster than that, reprice monthly instead of quarterly.
Weekly Dumpling Cost Checklist
- Weigh filling portion once per shift
- Check wrapper waste and breakage
- Log oil usage for pan-fry batches
- Audit sauce cup count vs sales
- Reprice any item with 3%+ cost creep
Want This Done Automatically?
KitchenCost tracks wrapper, filling, and sauce costs in one place. Update one ingredient price and every dumpling cost updates instantly.
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Related Guides
- Recipe Costing Guide
- Food Cost Ratio Guide
- Loss Rate Guide
- US Prep Yield Calculator
- Menu Engineering Guide
- US Delivery App Pricing Guide