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?
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amysarah is a trusted home cook.
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'.)
pierino is a trusted source on General Cooking and Tough Love.
I will second that answer; rice wine vinegar.