Preheat oven to 200˚C / 400˚F.

Place the tomatoes on a rimmed baking sheet and drizzle with 1 to 2 tablespoons of olive oil, and then add the brown sugar or maple syrup, garlic and 2 tablespoons of chili crisp and season with salt and pepper. Toss until the tomatoes are well coated and then arrange them cut side up. Place in the oven and roast for 10 minutes.

When the tomatoes are almost ready, take the frozen dumplings out for freezer and place them into a bowl. Drizzle with olive oil and toss to coat. Remove the tomatoes from the oven and increase the temperature to 220˚C / 425˚F. Add the dumplings to the baking sheet, arranging them in and around the tomatoes, but making sure the dumplings are not touching one another. Return to the oven and roast until the dumplings are golden and the tomatoes are slightly shriveled and falling apart, 10 - 15 minutes.

Remove the tomatoes and dumplings from the oven and immediately add the kale or spinach leaves and toss well to combine, allowing the residual heat to soften the leaves. Transfer to serving bowls and top with more chili crisp and scallions. Serve warm or at room temperature.