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Pigs in a Kimono
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There are enough variations on the classic Pigs in a Blanket recipe to keep the United Nations cafeteria working overtime. I like this Asian variation, which is grown-up enough to serve at a cocktail party (maybe it’s the absence of good old American Cheez-Whiz), and almost impossible to screw up. The hardest thing about it is figuring out where they hide the won-ton wrappers in your supermarket (my Publix keeps them by the lettuce; go figure). I’ve had the best success using all-beef franks (Hebrew National, to be specific). Also, to spice things up, I sometimes add 1/4 cup soy sauce to the teriyaki marinade. Serve warm with hoisin sauce, Chinese mustard and/or sweet and sour sauce. -- Jill Vejnoska
Hands on time: 15 minutes Total time: 1 hour Serves: 16
Ingredients:
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8 hot dogs, patted dry
1/2 cup teriyaki sauce
16 won-ton wraps
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut each hot dog in half, widthwise. Pour teriyaki sauce into a shallow dish and marinate hot dog pieces for 30 minutes (reserve teriyaki sauce in dish for later use).
Fold each won-ton wrap in half, lengthwise. Wrap one around each hot dog half, pressing edges gently to seal. Lightly brush reserved teriyaki sauce over won-ton wraps. Combine sesame seeds in a shallow dish and lightly roll each wrapped dog in sesame seeds.
Place wrapped dogs, seam-side down, 1 inch apart on baking sheet. Bake for 12 minutes, or until wraps are golden brown.
Fold each won-ton wrap in half, lengthwise. Wrap one around each hot dog half, pressing edges gently to seal. Lightly brush reserved teriyaki sauce over won-ton wraps. Combine sesame seeds in a shallow dish and lightly roll each wrapped dog in sesame seeds.
Place wrapped dogs, seam-side down, 1 inch apart on baking sheet. Bake for 12 minutes, or until wraps are golden brown.
Nutrition:
Per serving: 202 calories (percent of calories from fat, 43), 7 grams protein, 21 grams carbohydrates, trace fiber, 10 grams fat (3 grams saturated), 17 milligrams cholesterol, 847 milligrams sodium.
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