How to Make It
Make the pears: Place chai tea bags in a heatproof bowl, and add 2 cups boiling water. Let steep 5 minutes; remove tea bags. Set chai aside.
Heat a deep 10-inch skillet over medium. Add butter; cook until butter melts. Add pears, cut sides down, and cook until caramelized and starting to brown, about 2 minutes. Flip pears; cook until browned, 2 to 3 minutes. Add brown sugar, maple syrup, vanilla, and reserved chai; stir until combined. Spoon 1/3 cup syrup into a small bowl, and set aside. Turn off heat.
Make the dumplings: Stir together flour and cinnamon in a bowl; add butter. Using your fingers, rub butter into flour until mixture has a coarse, sandy consistency.
Whisk milk and egg until combined. Pour milk mixture into flour mixture, and stir until just combined. (Dough will be wet. Do not overmix.)
Return syrup mixture to a boil over medium-high. Using a large spoon, drop golf ball–size dumplings into pan on top of caramelized pears (you should have 8 to 10 dumplings). Cover and reduce heat to low. Simmer gently until dumplings are puffed up and a skewer inserted in center of dumplings comes out clean, about 15 minutes.
Invert 1 or 2 dumplings into each of 4 small bowls; top evenly with pears, ice cream, and hazelnuts. Drizzle with reserved 1/3 cup syrup, and serve immediately.