Pak Choi and Kale Dumpling

Name: Pak Choi and Kale Dumpling
Cuisine: Chinese
Ingredients: 25–30 ready-made round dumpling pastries, or thinly rolled circles of Shui Gao dough (see below); 2 medium or 1 large pak choi; 5–6 large kale leaves; 1 clove of garlic; ½ a thumb-size piece of ginger; 1 spring onion (scallion); 5 sprigs of fresh coriander (cilantro); 100g (3 ½ oz) minced pork (swapsies: extra firm, fresh tofu); ½ teaspoon salt; ½ teaspoon sugar; ½ tablespoon pure sesame oil; ½ teaspoon chili oil; 1 tablespoon oyster sauce; ½ tablespoon light soy sauce; 100ml (3½ fl oz / ⅓ cup) chicken stock; 250g (9oz / about 1¾ cups) medium-gluten wheat flour, or plain flour (all-purpose flour); 25g (1oz) tapioca flour; A pinch of salt; 170ml (6fl oz / ¾ cup) boiling water; 25g (1oz) vegetable oil