Heat oil in a pan, add the eggs, cook into a thin omelet, then slice into thin strips and set aside.

Wash the kale, garlic chives (or green onions), and ginger thoroughly, then finely chop. Mix with the chopped egg, add sesame oil, salt, and pepper to taste to make the filling.

Wrap the filling in dumpling wrappers. Bring a pot of water to a boil, add the dumplings, and cook until they float to the surface. Serve immediately.