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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
A not-too-serious guide.
Amazing US Gas Station Foods
How I Break Down a Lobster
Go On, Spread Out
Meet "Shortcut Pie"
Your #1 Loves