Hot Dog Wontons

Try these Hot Dog Wontons for a fun party twist on regular hot dogs on a bun! These fun, crispy fried appetizers are going to be a huge hit!

hot dog wontons with mustard

I’ve been trying to use hot dogs as an ingredient this week, instead of just eating it on a bun. I’ve was getting some criticism from the wife on this one and all I can say is that I won. These Hot Dog Wontons are awesome – they even came out better than I thought they would. And the wife? She loved them.

Everyone has had pigs in a blanket, or the BBQ hot dogs cooked up in a crock pot. Both delicious, but this appetizer is something you could put out even for your nicest cocktail party. No one will ever guess that the main ingredient is a hot dog. We had quite a few people sample them and no one guessed the secret ingredient…everyone said they tasted like bacon.

The filling for these wontons are basically chopped up hot dogs, caramelized onions and gouda cheese. Even tough the onions take a while to caramelize, these wontons come together pretty quickly.

ingredients for hot dog wontons


All you need to do is line up your wonton wrappers and put a pile of the filling in the center. Then just wet the edges and fold in half to make a triangle. Make sure that you press the edges to seal really good so that they don’t open up when you fry them.




You could totally use different flavored hot dogs in this too. Like the kind with cheese already in it, or the turkey ones – or even the bacon hot dogs!

Now why didn’t I think of that sooner?

Well like I said, the bacon flavor is already in these Hot Dog Wontons so they taste awesome just the way they are!

I can guarantee these will be coming out for the next gathering at my house. A total recipe success – and yep just to say it again, I won.

Hot Dog Wontons on a plate



Hot Dog Wontons

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 30 wontons 1x

These fun fried wontons use hot dogs and caramelized onions in the filling!



  • 1 large onion, cut in half and sliced
  • 1/4 t. sugar
  • 1/4 t. salt
  • 3 hot dogs, chopped
  • 2 T. olive oil
  • 2 T. butter
  • 3/4 c. grated mozzarella cheese
  • 1 package wonton wrappers (12 ounces)
  • canola or vegetable oil for frying


  1. Start by caramelizing the onions. Add the butter and oil to a large skillet over low heat and add the sliced onions. Season the onions with the sugar and salt, stirring to combine.
  2. Cook over low heat for 30 minutes, stirring often, until the onions are dark brown and sweet.
  3. Set aside and let cool.
  4. Chop the hot dogs into a small dice and add to a medium bowl.
  5. Add the mozzarella cheese and the cooled onions to the hot dogs and stir to combine.
  6. Line up a few wonton wrappers and place a heaping teaspoon of the filling in the center.
  7. Wet the edges of the wonton wrapper with water and fold over into a triangle, sealing the edges with your fingers.
  8. Repeat with about 30 wonton wrappers until the filling is gone.
  9. Heat your oil to 375 degrees.
  10. Add a few wontons at a time to the hot oil and fry for 1 1/2 minutes until golden brown, turning them over halfway through cooking.
  11. Set on a paper towel lined plate to drain and repeat with remaining wontons.
  • Category: Appetizers
  • Method: Deep Fry
  • Cuisine: American


You Might Also Like:

6 Responses
  1. mya

    i wasted over 30 wontons after this recipe. please change it to include to cook the hotdogs first before wrapping them. i made whole batch that was raw inside.

    1. Dan

      Mya, a hot dog is already a cooked product, they are never raw. Are you’re referring to the hot dogs being cold? The only thing you’re doing in this recipe is heating them up when you fry them. If you chopped the hot dogs too large (maybe not referring to the pictures we have in the post) or your oil was too hot and you didn’t fry them long enough, that could have been the problem. I’m not changing the recipe, it works as is, maybe you could try it again though. And on another note, if the hot dogs were cold inside you could have just refried them, microwaved them or heated them in the oven for a few minutes, too bad you threw them away.

  2. Judy

    P.S. I forgot to also ask you what you do with the salt, sugar and cheese? Can you please, again, clarify about the number of wonton-wrappers, the salt, sugar & cheese?

    1. Dan

      The yield is about 30 wontons, it’s listed in the recipe card. This recipe will use 1 package on wonton wrappers, it’s usually sold in a 12 ounce package. The sugar and salt go in with the onions the help them caramelize, I made that a little clearer for you in the recipe card. The cheese gets stirred in with the hot dogs and the onions to make the filling.

      1. Judy

        Thanks for clarifying, Dan! The wontons are in my freezer (note that even though mine is 12 ounces, the packaging states: 15 servings, serving size 3 pieces. So i believe my total is approx. 45). I’m setting aside the recipe, for when next i gather my strength together. For now, i happen to be making a first attempt at potato dumplings a.k.a. knishes, and see how that works out.

  3. Judy

    OK thanks so much for your idea, they came out really good!
    I used your recipe as a guide, albeit omitting cheese & egg-wash. I added 1/2 c. cooked spinach & 1/2 tsp paprika & TB marg, & TB olive-oil (i was going to also add 2 TB mayo but forgot.)

    Once i got into the swing of it i learned its best to thaw the wontons in fridge overnite (not on countertop, because the ones in center of pak still were iced-together even after 45 min.)

    2nd thing i learned, is to only work on 4 at a time (leaving the rest inside the plastic pak), otherwise they stiffen and become brittle & break, whereupon even adding water doesn’t help much.

    3rd thing i learned, is if the hotdog filling is humped too high on the wonton, the hotdogs might pierce through the dough, so best is to ensure they’re only one layer. (I suspect your wontons were probably larger and thicker, otherwise i don’t know how you managed such a high-volume filling).
    Mine came as 44 squares per 12 oz. pack.

Leave a Reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Cocktails and Drinks

Side “Bar”

Try some of the cocktails and drinks we’re mixing up this week!