Pigs in a Scallion Pancake Blanket

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 I originally made scallion pancake dogs back in 2015 and finally got around to making mini versions because I was craving these flavors for the upcoming superbowl.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

Mini hot dogs wrapped up in a homemade scallion pancake dough and pan fried until crispy and delicious. Serve with a honey soy mustard.
Prep Time30 mins
Cook Time10 mins
Rest time1 hr
Servings: 25 pigs in a blanket


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


  • 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.

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