Fruit potstickers

3 folks have asked for this now, so here it is:

The original recipe called for 1/3 of a plum in each one. We’ve used cherries, raspberries, nectarines, and peaches—they’re all good. This recipe makes about a dozen. Serve hot with cinnamon ice cream (the best!) or vanilla ice cream with cinnamon garnish.

Sauce

• 3 chopped medium red plums


• 1/2 cup plum wine (or 2 tblsp rice vinegar, 1 tblsp sugar, ¼ cup water


• adding a fresh, ripe peach puts this sauce over the top.
  

Cook on stovetop over low heat until skins fall apart. Puree in blender.

Dumplings

Wonton wrappers
Butter and vegetable oil for frying.

Filling:

• 2 tblsp almond butter (cashew or peanut butter works too)
  
  • Do NOT use almost paste: too sickly sweet!


• 2 tblsp flour


• 1 tblsp sugar


• 1 egg yolk (save white to seal wontons)


• pinch nutmeg

Mix ingredients in bowl. Chop plums into small bite-size pieces (about a third or a quarter each).

Place a small spoonful of filling and a piece of fruit or two (combos work too!) in the center of a wonton wrapper.

Brush edge of wonton with egg white. (Dumplings can be stored at this point for up to 6 hours.)

Boil in batches until dumpling floats, then place on wax paper. (Dumplings can be stored at this point overnight.)

Melt butter in oil. Brown the dumplings a few at a time. Serve warm over the plum sauce and ice cream.