Pigs in a Scallion Pancake Blanket
When I revisit and reshare some of my older recipes I get one piece of feedback the most from people. Make it again but SMALLER! I originally made scallion pancake dogs back in 2015 and finally got around to making mini versions because I was craving these flavors for the upcoming superbowl. I think I like them better small to be honest.
I used the Omnivores Cookbook scallion pancake recipe as a guide for these, and they were some of the best scallion pancakes I have made. And I have made a lot!
I halved the recipe and it was enough for a whole pack of mini hot dogs, about 25
So many beautiful little layers!
I was having a lot of fun making these cause they have been on my mind for a while.
I was running a little hot in the pan and trying to shoot some video, so I burnt the first batch. They were still just as good as the others, just a little charred.
So tasty!
The sauce is just honey, mustard, soy sauce, and rice vinegar.
The only problem with this recipe was that I couldn’t stop eating them. Remember to head over to Omnivores Cookbook for more info about the scallion pancake recipe itself.
Pigs in a Scallion Pancake Blanket
Ingredients
Scallion Pancake
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 cup boiling water
- 2 tablespoons cool water
- 2 tablespoons peanut oil plus more for pan fry
- 1 tablespoon sesame oil
- 1 tablespoon flour
- pinch of salt
- 5 green onions minced
- 25 mini hot dogs
Sauce
- 1/4 cup honey
- 1/4 cup mustard
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- Mix the cup of flour with the salt in a large bowl. Stir in the boiling water and mix a few minutes until combined. Add in the cooler water and knead to form a dough. Knead for a few minutes, then wrap in plastic and allow to rest for 45 minutes.
- Roll the dough out as thin as you can. Mix the peanut oil, sesame oil, and tablespoon of flour in a small bowl. Spread this mixture over the flat dough.
- Top with the minced scallions and salt. Roll the dough up as tightly as you can into a long log, then roll the log up on itself. Place it flat and allow to rest for 15 minutes.
- Roll the spiral of dough out thin, using plenty of flour to prevent sticking from the oily layers.
- Cut the dough into quarters, then make thin strips of dough. Roll each strip of dough around a mini hot dog, using water to help seal the end of the dough to itself. Continue until you use all the hot dogs, placing the finished dogs on a sheet of parchment as you go.
- Bring about a half inch of oil to medium heat in a large frying pan. Add enough of the pigs to not crowd the pan. Cook, tossing and stirring often, until golden brown on all sides and cooked through.
- In a small bowl, mix the dip ingredients together. Serve the pigs with the dip.
