I got you hooked with that title, didn’t I? You’re just dying to know what I mean!
Well, let me tell you.
Last week I made something so good (I mean, really) that my husband and sons literally fought over the last bite sized treat we had left.  I mean, a full on Rock/Paper/Scissors throw down was raging in my kitchen and for once I didn’t intervene to break it up.  I just sat back, and for a moment, basked in the glow of their  admiration of my creation.  Little did they know that one of the main ingredients was diced dried plums, my new favorite food!

These won-tons were not my original recipe and I made so many changes that I think they are pretty far removed from the original one.  I baked mine, instead of frying, and added different veggies to the mix.  I served them with a cool, clean tasting fruit puree.  I wanted to keep the dip simple as to not overshadow the layers of taste in the wonton.  2 ingredients in a food processor and that’s it.  I even had leftovers for our morning oatmeal..Double bonus!

I could go on and on about the health benefits of dried plums….lets just call them prunes here. That’s what they are, anyway. Anyhow, I will spare you all of the facts about how good they are for you and just direct you to their website: Plum Amazins by Sunsweet .  I happen to like them and eat them by choice and so does my son.  My older son, though, is a different matter.  They have come a long way from what I remember my grandmother eating when I was a child.

This appetizer can be a whole meal, as it was on this night, with a great side or salad.  I served them with Shredded Brussel Sprouts.

Plum Chicken Wontons
Even though I altered the original recipe I am giving you the one from the SunSweet website

1 lb of ground chicken or turkey, cooked
1/2 C of finely chopped green onions
1/2 C of finely chopped carrots
1/2 C of Sunsweet Plum Amazins
1 TB of freshly grated ginger root
1 TB of minced garlic
1 TB of Oyster sauce
1 tsp salt
1 egg, beaten for egg wash
1 package of wonton wrappers

Preheat oven to 350. Line 2 large baking sheets with parchment.
Combine the first 8 ingredients in a large bowl.  Lay out several wrappers. I like to do these things one at a time, assembly line style.  Then, place a tablespoon sized amount on each wrapper until they are all gone or your filling is gone.  Then using a bit of water on your finger, seal each on. I fold in half on the diagonal and press the edges to seal.  Line them on the baking sheets, barely touching. 
When complete, brush the tops of each with a bit of beaten egg.
Bake for 8 to 10 minutes or until the wrapper begins to brown and become crispy.

Mango and Pineapple Puree
This is an old recipe I used when I made my son’s baby food.  It literally is 1 large , ripe mango that has been peeled and diced with 3 C of fresh pineapple in a small food mill or processor.  Puree until smooth.