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Heat the oil in a large skillet over medium-high. Add the dumplings flat sides down and cook until golden brown underneath, 1 to 3 minutes. Transfer to a plate.
Add the garlic and ginger to the skillet, still over medium-high, and stir to coat in the oil, then add the kale and a pinch of salt. Stir until wilted. Add the dumplings on top of the kale and partially cover the skillet with a lid or baking sheet. Pour ¼ cup water into the skillet, cover completely, and steam until the dumplings are tender and cooked through, 3 to 5 minutes.
Drizzle with the soy sauce and rice vinegar, then serve with more of both, plus sesame seeds and chile crisp, as you like.