Combine the mince, water chestnuts, coriander, ginger and soy sauce. Place tablespoonfuls of the mixture on the wonton wrappers. Brush the edges with water, bring the corners together and press to seal. Place the dumplings in an oiled steamer over a saucepan of boiling water and steam for 8 minutes or until the dumplings are cooked through.
To make the chilli glaze, place the chilli, vinegar and sugar in a saucepan over high heat and boil for 8 minutes or until syrupy. To serve, place the dumplings on chinese soup spoons and spoon over the chilli glaze. Makes 20.