Pigs in a Kimono

Yield 16


1 16-ounce package hot dogs, (8 to a package) drained
1/2 cup teriyaki sauce
16 (2-3/4 x 3-1/2-inch) wonton wraps
2 Tablespoons white sesame seeds
1 Tablespoon black sesame seeds
Hoisin sauce, Sweet/sour sauce and Chinese mustard


  1. Cut each hot dog in half (measuring about 2-1/2 inches).  n a shallow dish, marinate hot dogs in teriyaki sauce for 30 minutes. Reserve teriyaki sauce for step 4.
  2. Preheat oven to 400 degrees F. Line a large shallow baking sheet with parchment paper.
  3. 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 edges to seal.
  4. Lightly brush teriyaki sauce over wonton wraps. Combine sesame seeds and lightly dip each wrapped hot dog into sesame seeds.
  5. Place wrapped hot dogs, 1-inch apart, seam side down, on baking sheet.
  6. Bake in preheated oven for 12 minutes or until wonton wraps are golden brown. Immediately transfer to cooling rack.
  7. Serve warm with hoisin sauce, Chinese mustard and/or sweet and sour sauce.

National Hot Dog & Sausage Council 


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