Pigs in a Kimono

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READY IN: 32mins
SERVES: 16
YIELD: 16 wontons
UNITS: US

INGREDIENTS

Nutrition
  • 8
    hot dogs (use either beef, chicken, turkey)
  • 12
    cup teriyaki sauce
  • 16
    wonton wrappers (2-3/4 x 3-1/2-inch)
  • 2
    tablespoons white sesame seeds
  • 1
    tablespoon black sesame seed
  • 12
    cup Chinese hot mustard (for dipping)
  • 12
    cup teriyaki sauce (for dipping)
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DIRECTIONS

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