Pigs in a blanket are easily one of the all time best foods and these pigs in a scallion pancake blanket are an upgrade! The pancake cooks up so crispy and delicious and goes perfectly with the juicy mini hot dog. The dipping sauce of soy honey mustard blends the two different flavors from the hot dogs and the scallion pancake and brings everything together for fusion appetizer magic!
Where did I come up with the idea?
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 I originally made scallion pancake dogs back in 2015 and finally got around to making mini versions because I was craving these flavors for the upcoming superbowl.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. You can eat a lot more that way. It’s a lot easier to keep having “one more bite” instead of taking a second whole hot dog!
Lets make the scallion pancakes
I halved the recipe and it was enough for a whole pack of mini hot dogs, about 25! If you have never made scallion pancakes before the general idea is this- mix flour and hot water and let it sit for a bit, then roll it out and brush on some sesame oil and scallions. Roll it tight, then roll the roll onto itself and roll it out thin again with a rolling pin. This causes the oil to form thin layers within the dough and is what creates the flakey texture you know and love.
Now let’s tuck the pigs into their scallion pancake blankets
Cut out strips and roll up the dogs!
You can see the layering I was talking about if you look closely at this photo. So many beautiful little layers!
I was having a lot of fun making these pigs in a scallion pancake blanket cause they have been on my mind for a while. Also they look super cute!
Time to cook them
I went back and forth on this for a while. I wanted to bake them in the oven but I knew they probably wouldn’t end up as crispy crunchy and super delicious as I wanted them to be. In the end I just tossed them in a pan with a thin layer of oil to pan fry them. I will list instructions for baking or air frying down below near the recipe.
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.
Dip for Pigs in a Scallion Pancake Blanket
I wanted to blend the flavors of what you might get with a scallion pancake and what you might get with pigs in a blanket. That way the dip would seamlessly float in both worlds and bring everything together! With scallion pancakes it’s usually a soy sauce mixture, and with pigs it’s usually mustard or bbq sauce. I ended up just mixing a few simple ingredients to make a quick sauce that went great with the pigs in a scallion pancake blanket.
- soy sauce
- rice vinegar
- hot sauce
I love how these look, but even more I LOVE how they taste! So crispy.
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.
Variations on pigs in a scallion pancake blanket
I know a lot of you will ask can you air-fry these? I think it would work if you brushed them with oil before adding to the air fryer basket.
You could also wrap a Chinese sausage in the pancake instead of a little hot dog.
Pigs in a Scallion Pancake Blanket
- 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
- 1/4 cup honey
- 1/4 cup mustard
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 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.