“Got a personality crisis. You got it while it was hot.”
Theme song by New York Dolls “Personality Crisis” from New York Dolls
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The New York Dolls are those guys you meet in a Lower East Side dive bar at three in the afternoon. Already deunk, loud & messy but friendly AF. You start talking with them, buy them some drinks, & the next thing you know you’re waking up two days later in a White Castle in New Jersey. They took the decadent UK Glam Rock aesthetic & married it with a Stooges punk rock swagger. Their music, especially the theme song here, laid the foundation for the late 70s NYC punk & new wave explosion. Their style inspired countless downtown clubgoing clones. The New York Dolls are a hybrid existing in two worlds much like these dumplings.
(Yes, I know that’s a labored transition, but I stand by it.)
A mashup of two of NYC’s many personalities: a Chinatown aesthetic wrapped around NYC street meat.
PERSONALITY CRISIS
Pan-fried & deep-fried NYC hot dog wontons with onion sauce, sauerkraut, & hot mustard
Makes around 20-30 dumplings
20-30 Wonton wrappers
4 oz cheap hot dogs
4 oz quality beef hot dogs
1/4 cup of onion sauce (see recipe below)
1/4 cup of sauerkraut
Hot mustard (see recipe below)
Place hot dogs in a food processor & blend until it forms a paste. Place the hot dog paste in a medium bowl & add the onion sauce & sauerkraut. Mix until thoroughly combined. Chill in the fridge for 1/2 hour.
Place about a teaspoon of filling in the center of a wonton wrapper, and moisten the edges with water. Fold the wrapper over the filling into a triangle, pressing firmly to squeeze out any trapped air bubbles. You can leave them as simple triangles or bring the two bottom corners together with a dab of water to form a classic “nurse’s cap” or purse shape.
Pan fry
Heat 1 to 2 tablespoons of neutral oil in a non-stick skillet over medium-high heat.
Arrange the wontons in the pan and fry until the bottoms turn golden and crisp (about 2–3 minutes).
Pour in about 1/3 to 1/2 cup of water, immediately cover with a tight-fitting lid, and let them steam for 7 to 8 minutes until the water evaporates.
Remove the lid and let the bottom crisp up for another 1 to 2 minutes.
Deep fry
Heat about 2 to 3 inches of oil in a deep pot or wok to 350°F–375°F. Drop the wontons in small batches so you do not overcrowd the pan.
Fry for 2 to 3 minutes, turning occasionally until golden brown and crispy. Transfer to a paper-towel-lined plate to drain excess oil and serve warm.
Onion Sauce
Makles about 3/4 cup
2 tablespoons canola oil
1 large onion, halved and thinly sliced
1 teaspoon ancho chile powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup ketchup
1/4 cup water
1/4 teaspoon hot sauce
Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the spices and cook for 1 minute. Add the water, ketchup, & hot sauce, & bring to a boil. Reduce heat & simmer until thickened and the onions are very soft, about 10-15 minutes, adding more water if needed. Transfer to a bowl and let cool to room temperature before using.
Hot Mustard
Makes about a 1/4 cup
1/4 cup mustard powder
1/2 teaspoon MSG or kosher salt
1/2 teaspoon ground white pepper
2 tablespoons hot water
2 tablespoons rice wine vinegar
2 teaspoons vegetable oil
Combine all the ingredients in a bowl & mix until smooth.