Chinese Jiaozi (Potsticker dumplings)

Crumble pork into a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.

In a medium bowl, mix together the pork, cabbage, spring onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

In a large, deep frying pan, heat 3 tablespoons vegetable oil over medium high heat. Place the potstickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the frying pan. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove potstickers from heat.

In a small serving bowl, mix together the chilli oil, soy sauce, and vinegar, adjusting proportions to taste.