Ingredients
Units
Scale
- 1 package hotdogs
- 1 package wonton wrappers
- egg wash (1 egg beaten with 1 teaspoon water)
- Oil for frying
For the onions:
- 2 large Vidalia onions, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 1 teaspoon red pepper flakes
- 2 teaspoons sweet paprika
- 2 tablespoons balsamic vinegar
For the honey mustard dip:
- 1/4 cup yellow mustard
- 2 tablespoons organic honey
- 2 teaspoons balsamic vinegar
Instructions
- To begin, chop the hot dogs. Each hot dog should give you about 5-6 pieces.
- In a medium pan, melt down butter and olive oil. Add the onions and sweat them out until almost clear. Add the brown sugar, salt, pepper, paprika, and vinegar. Continue cooking until caramelized. Remove from heat and set aside.
- To prepare the wontons, add about 1/2 teaspoon worth of the onion mixture to the center of the wonton wrappers with 2 pieces of the hotdog. Brush the edges of the wrapper with the egg wash. To fold, bring each corner of the wrapper to the center, then pinch the edges to seal. Continue this process for the rest of the wontons. You will get about 24 wontons for this batch.
- In a large pan, heat the oil to about 325 degrees F. If you do not have a cooking thermometer, another way to test if the oil is hot enough for frying is to stick the handle of a wooden spoon into the oil. If it bubbles, your oil is ready.
- Fry the wontons in batches of five, you don't want to overcrowd the pan so I don't fry more than that. It should only take about 2 minutes on one side and 1 minute on the other, depending on how hot your oil is. When the wontons are golden, you'll know they are done.
- Drain on a baking sheet with paper towels and allow to cool. Meanwhile, prepare the honey mustard dip by simply whisking the mustard, honey, balsamic vinegar in a small bowl.
- Serve alongside your wontons and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6
