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

To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.

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

Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.

To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.

Serve warm pot stickers with dipping sauce.