How to Make It
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.
In a bowl, combine the almond paste with 2 tablespoons of the butter, the flour, sugar and nutmeg. Blend in the egg yolk.
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.
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.
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.
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.