I had always thought of condiments as a mere accessory to dumplings (just splash some black rice vinegar at the dumplings, amirite?), but my recent dish obsession called 红油抄手 (Sichuan red oil dumplings) have changed my mind.红油抄手 is a commonly found dish to be honest, and New Shanghai in Melbourne makes a particular terrific version with peanut butter (!) that I'm still thinking about years later. But recent cravings caused me...