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A question about a recipe: Mushi-Gyoza (Steamed Gyoza)

I have a question about the ingredient "vinegar" on the recipe "Mushi-Gyoza (Steamed Gyoza)" from Andra. What type of vinegar is preferable in this recipe?

Food52_04-24-12-2277
Ry_400
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amysarah added almost 2 years ago

I haven't made this specific recipe, but have made many similar dumplings - for the dipping sauce, use rice vinegar (the natural/plain kind, not 'seasoned'.)

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

I will second that answer; rice wine vinegar.

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