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6 ripe medium red plums, 3 finely chopped and 3 quartered
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1/2 cup Japanese plum wine
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2 tablespoons almond paste
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3 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 tablespoon sugar
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Pinch of freshly grated nutmeg
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1 large egg, separated
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12 egg roll wrappers
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1 tablespoon vegetable oil
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1/4 cup honey
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1/4 cup coarsely chopped walnuts
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1 quart vanilla ice cream, softened
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2 teaspoons cinnamon, preferably Vietnamese
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4 fresh cilantro sprigs (optional)
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In a small nonreactive saucepan, bring the chopped plums and wine to a simmer over moderate heat. Cover and simmer until the plums are soft, about 5 minutes. Transfer to a food processor and puree until smooth; strain.
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In a bowl, combine the almond paste with 2 tablespoons of the butter, the flour, sugar and nutmeg. Blend in the egg yolk.
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Using a 4-inch round biscuit cutter or a glass, cut out a round from each egg roll wrapper. Beat the egg white until foamy and lightly brush each round. Spoon 1 1/2 teaspoons of the almond filling in the center of each round and top with a plum quarter. Fold the rounds over to form half-moons and enclose the plums. Make 5 pleats along the rounded edge to seal each potsticker.
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Meanwhile, bring a pot of water to a boil. Add the potstickers and cook for 45 seconds. Transfer to a bowl of ice water to cool, then drain well.
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In a large nonstick skillet, melt the remaining 1 tablespoon butter in the vegetable oil. Add the potstickers and sauté over moderately high heat until lightly browned and warmed through, about 5 minutes. Stir in the honey and walnuts.
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Mix the vanilla ice cream with the cinnamon. Spoon the plum sauce on 4 plates. Place a scoop of ice cream in the center of each and arrange 3 potstickers around it. Garnish with a cilantro sprig and serve.
Make Ahead
The potstickers and plum puree can be refrigerated separately for up to 6 hours.
