When I was younger, my parents had a close friend that owned a Chinese bakery in Seattle. I would get so excited whenever my dad brought home the pink bakery box full of Cantonese pastries. I loved their sponge cakes, dried pork buns, and hot dog buns!
It’s funny because a hot dog bun to me has always been a pastry with a hot dog baked into it, not the traditional hot dog bun from a summer bbq. I have no other name for this recipe, so hopefully no one visited this post expecting buns for your bbq!
In regards to bake time, this may vary depending on the gluten free pizza dough used so watch your buns closely and adjust time and temperature as needed. Feel free to get creative with your toppings! I just used what I happened to have available. This is a simple recipe, so you have room to get creative.
Keep your hot dog in your dough, not the floor,
Your favorite alternative chefs, K & T
Chinese Style Hot Dog Flower Bun
Ingredients
6 hot dogs
13 oz gluten free pizza dough (we used store bought)
1 egg, beaten
Optional toppings
- Green onion
- Furikake
- Japanese mayo
Instructions
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Preheat the oven to 360 degrees F and line a baking sheet with parchment paper.
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Divide pizza dough into 6 smaller dough balls.
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Roll out each dough ball so they are just big enough to wrap around the hot dog.
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Wrap dough around the hot dog, then roll it until the dough surrounding the hotdog is smooth and even.
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Cut each hot dog in 6 pieces and place on the parchment paper in a flower shape. Each piece should be touching the center hot dog round. (They will stick together once baked, so don’t worry about pressing all the pieces together too tightly.)
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Brush the pizza dough with the beaten egg and top with your choice of toppings.
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Bake for 25-30 minutes, or until the dough is golden.