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Preheat your oven to 200˚C / 400˚F.
On a rimmed baking sheet, place the halved tomatoes and drizzle them with 1 to 2 tablespoons of olive oil.
Sprinkle the brown sugar or maple syrup, chopped garlic, and 2 tablespoons of chili crisp over the tomatoes, then season with sea salt and black pepper.
Gently toss the tomatoes to ensure they are evenly coated, then arrange them cut side up on the baking sheet.
Roast the tomatoes in the oven for about 10 minutes.
While the tomatoes are roasting, take the frozen dumplings out of the freezer and place them in a bowl.
Drizzle the dumplings with olive oil and toss them to coat.
Once the tomatoes are nearly done, increase the oven temperature to 220˚C / 425˚F.
Add the dumplings to the baking sheet, placing them around the tomatoes while ensuring they do not touch each other.
Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, until the dumplings are golden and the tomatoes are slightly shriveled and soft.
After removing the baking sheet from the oven, immediately add the baby spinach or torn kale leaves to the tomatoes and dumplings, tossing everything together to combine.
Allow the residual heat to wilt the greens slightly.
Serve the salad warm or at room temperature, garnished with extra chili crisp and sliced scallions.