Serving dumplings in a bright red chilli oil with lots of garlic and vinegar is a typically Sichuanese method of enjoying these moreish little parcels of juicy pork or beef. As is the case in many Sichuan dishes, the oil is there to lightly and evenly coat the food for a delicious flavour, but you're not supposed to consume it all - it's for visual appeal as much as the flavour and texture!