Pigs in a Kimono

Xexe's Note:

This is a variation of pigs in a blanket with a very obvious japanese twist. If you don't like Chinese hot mustard you can use either Hoisin Sauce or more teriyaki sauce. you can find wonton wrappers at a specialty store, or if your supermarket has a large selectionof asian products you can try there also.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Serves: 16

Yield: 16.0 wontons

• 8 hot dogs (use either beef, chicken, turkey)
• ½ cup teriyaki sauce
• 16 wonton wrappers (2-3/4 x 3-1/2-inch)
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seed
• ½ cup Chinese hot mustard (for dipping)
• ½ cup teriyaki sauce (for dipping)

Directions:

1. Cut each hot dog in half (measuring about 2-1/2 inches).
2. In a shallow dish, marinate hot dogs in teriyaki sauce for 30 minutes. Reserve teriyaki sauce for step 4.
3. Preheat oven to 400 degrees F.
4. Line a large shallow baking sheet with parchment paper.
5. Fold each wonton wrap in half, lengthwise, measuring 1-5/8 x 3-1/2-inches. Wrap one folded wonton wrap around each hot dog half.
6. Gently press the edges to seal.
7. Lightly brush teriyaki sauce over the wonton wraps.
8. Combine sesame seeds in a shallow dish.
9. Lightly dip each wrapped hot dog into sesame seeds.
10. Place wrapped hot dogs, 1-inch apart, seam side down, on baking sheet.
11. Bake in preheated oven for 12 minutes or until wonton wraps are golden brown.
12. Immediately transfer to cooling rack.
13. Make sure to have plenty of that wonderful chinese hot mustard to dip these with.