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1
In a small nonreactive saucepan, bring the chopped plums and wine to a simmer over moderate heat.
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2
Cover and simmer until the plums are soft, about 5 minutes.
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3
Transfer to a food processor and puree until smooth; strain.
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4
In a bowl, combine the almond paste with 2 tablespoons of the butter, the flour, sugar and nutmeg.
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5
Blend in the egg yolk.
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6
Using a 4-inch round biscuit cutter or a glass, cut out a round from each egg roll wrapper.
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7
Beat the egg white until foamy and lightly brush each round.
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8
Spoon 1 1/2 teaspoons of the almond filling in the center of each round and top with a plum quarter.
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9
Fold the rounds over to form half-moons and enclose the plums.
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10
Make 5 pleats along the rounded edge to seal each potsticker.
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11
Meanwhile, bring a pot of water to a boil.
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12
Add the potstickers and cook for 45 seconds.
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13
Transfer to a bowl of ice water to cool, then drain well.
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14
In a large nonstick skillet, melt the remaining 1 tablespoon butter in the vegetable oil.
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15
Add the potstickers and saute over moderately high heat until lightly browned and warmed through, about 5 minutes.
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16
Stir in the honey and walnuts.
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17
Mix the vanilla ice cream with the cinnamon.
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18
Spoon the plum sauce on 4 plates.
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19
Place a scoop of ice cream in the center of each and arrange 3 potstickers around it.
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20
Garnish with a cilantro sprig and serve.
