Chinese Bakery Style Hot Dog Flower Buns

Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //
Chinese Bakery Style Hot Dog Flower Buns //

I have had the the whole apartment to myself aaaaaalllll weekend long! Reuben is away again for… you guessed it… a ski trip. He does love to ski, that man. He’s been in Montana with a bunch of other men, doing manly things. Man Mountain Ski Trip. It’s been nice to have the place to myself because I end up being super productive. You can get a lot of stuff done when there isn’t a person around trying to hug you all the time or get you to look at yet another adorable mini pig video. The upside of being alone is that I have a ton of great recipes to share with y’all in the next month. Downside to being left alone is that I turn into this weird workaholic and end up literally working from 7am to 11 pm, with maybe a few breaks in between to watch some Netflix while my bun dough is proofing. I also end up not eating any real meals…. I didn’t have another person around to feed nutritious meals, so I ended up just snacking on the recipes I developed or whatever I found in the kitchen. So I pretty much ate buns, more buns, a crappy frozen pizza, a few bites of tres leches cake (recipe is coming soon and it is INSANE), and a lot of popcorn. SO MUCH POPCORN. Wait. Am I turning into a college boy?!!!!! I need a vegetable. I did have an excellent matcha latte on Sunday though. That’s at least green. Oh! And there were scallions on the hot dog flower buns. That counts for something.

I wasn’t going to share these Chinese Bakery Style Hot Dog Flower Buns (say that 3 times fast) for another few weeks, but I just loved them so much that I needed to share them with the world immediately! One thing that you may or may not know about me is that I LOVE hot dogs. And now that I’m thinking about it pretty much everyone that’s close to me also shares a love of the tubular meat. Or does everyone love hot dogs? During my sophomore year in college, I lived with 4 of my best girlfriends, and it was a great time! Just scratch out the crappy boyfriend I had at the time. All 5 of us shared a strange love of hot dogs (even Kate, who is like a health and beauty goddess!), so much so that we decided to celebrate Hot Dog Tuesday! Or was it Thursdays? I can’t really remember, but we definitely grilled hot dogs on Alex’s little George Foreman grill once a week. It was all hot dog dandy until one day we decided to also make corndogs as a sick play on dessert… because corndogs are a little sweet? IDK. That night we definitely over did it on the dogs, or maybe it was the sodium and nitrates? But after that we sort of lost the desire to eat hot dogs once a week. It was probably for the best. Huh, maybe I’ve just been eating like a college girl all weekend?? Anyways, the point is that I really enjoy hot dogs and like to figure out how to incorporate them into as many different recipes as possible. Reuben’s mom makes what I call a “lazy corn dog” and I am VERY into it.

Chinese bakeries are also something I’m very into! French bakeries get all the attention. They’re great, don’t get me wrong. I’d love to bite into a buttery and rich kouign amann everyday! But the first bakeries I remember going to were Chinese ones. They all had walls of plastic cases filled with fluffy buns, sponge cakes of all sorts of flavors, and tarts piled high with shiny glossy fruit. Cocktail Buns. Pineapple Buns. Taro Buns. Custard Buns. Hot Dog Buns. So many buns. I wanted to fill my plastic tray with as many buns as possible. Or as many as my mom would buy for me, I guess. The Hot Dog Bun (not like a traditional split bun for a hot dog) is so amazing because it’s a fully encased hot dog. Not like hot dogs could be even more portable and easy to eat. The salty hot dog is wrapped with a fluffy and slightly sweet milk bread and makes for the most perfect bite! The flower version taste no different than a classic fully wrapped Hot Dog Bun, but definitely makes for a more photogenic wiener. Sorry. It’s true though! Like look at these things! After the Rose Siu Mai, I think it’s my life mission to make as many foods in flower form as possible.

Chinese Bakery Style Hot Dog Flower Buns

makes 8 buns

milk bread recipe from A Common Table by Cynthia Chen McTernan from Two Red Bowls!

dough materials:
1/2 cup milk
1 1/2 tsp instant yeast
2 1/2 cups bread flour + more for dusting
2 tbsp sugar
1/2 tsp salt
1 egg
2 tbsp unsalted butter - very soft

tangzhong (flour starter) materials:
6 tbsp water
2 tbsp bread flour

flower bun materials:

8 hot dogs
1 egg + 1 tbsp water - for egg wash
chopped scallion green - for topping
sesame seeds - for topping

1/4 cup water + 1/4 cup white sugar - syrup glaze (optional)


  1. Prepare the dough the night before or at least 2-3 hours before baking. In a small saucepan over medium heat, bring milk to a boil to scald the milk. About 1-2 minutes. Watch the milk carefully so it doesn’t boil over. Set milk aside to cool.

  2. To make the tangzhong, which is a flour starter that helps achieve a super fluffy dough, whisk together water and bread flour in a small saucepan over low heat. Continue to whisk until the mixture looks like a thick paste. About 2 minutes. Remove the tangzhong from the heat and scrape into a small bowl to cool to room temperature.

  3. In the bowl of your standmixer fitted with a dough hook, whisk together instant yeast, bread flour, sugar, and salt. In another bowl combine the milk, tangzhong, and egg until evenly mixed. Carefully pour the wet ingredients into the flour. Begin to knead on low and then increase to medium speed. Knead for 5 mins. Lightly dust with a bit of flour so the dough doesn’t stick to the sides of the bowl.

  4. Add one tablespoon of butter at a time to the dough while the mixer is still going. Sprinkle a bit more flour and knead for about 5 minutes until smooth .

  5. Place dough in a large bowl. Cover with plastic wrap or a damp kitchen towel. Let dough rest in the fridge overnight (8-24 hours) or out in a warm spot for 2 hours.

  6. After the first proof, scrap the dough out onto a clean kitchen surface. Divide the dough into 8 equal pieces. Cover the dough with a damp kitchen towel while forming. Roll out 1 piece of dough and roll it out into a roughly 3”x7” rectangle or blog. Place 1 hot dog in the center of the dough. Roll up the hot dog in the dough and pinch the seams closed. Cut the hotdog into 6 equal pieces. Arrange the 6 pieces in the shape of a flower - 1 piece in the center with 5 petals. Place the hot dog flower on a parchment lined baking tray. Repeat with remaining buns. Cover hot dog flower buns with a damp kitchen towel and allow to proof one last time for 40-60 minutes.

  7. Preheat your oven to 350 degrees. Brush the buns with egg wash and top with chopped scallions and sesame seeds. Bake the buns for 20-25 minutes until golden brown.

  8. While the buns are baking, make your syrup glaze. Boil water and sugar for 1-2 minutes. Brush the sugar glaze on the baked buns as soon as they come out of the oven.

  9. Allow the buns to cool for a few minutes and then enjoy!

notes :

  1. Buns are best fresh out of the oven. After a few hours or days the bread will feel a little hard. You can just microwave the buns for 20-30 seconds and they will be fluffy again!

  2. If you only have active yeast, you can add it to the warm milk with a pinch of sugar and allow to sit for 5-10 minutes. It should be have a few bubbles on the surface.

Scallion Pigs in a Blanket

Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket

Happy Fourth of July Eve! What are your plans? Do you have access to a pool? Are you going to eat your weight in cheeseburgers and hot dogs? We're heading to a friend's house in the Dogpatch for a cookout and I have all my fingers crossed that there will be hot dogs there! In typical San Francisco fashion, it's probably going to be 60 degrees, foggy, and misty. Last year I wore a sweater… but, hey! Maybe Mother Nature… actually, maybe Karl the Fog will prove me wrong this year!

 I would consider the basic hot dog one of the most American foods out there. I’m sure a lot of you have strong opinions on that statement. But it’s a pretty patriotic food that we all love, right?? I mean, my vegetarian roommate during college would still eat hot dogs.

I’ve wanted to combine my love of hot dogs with my love of scallion pancakes for like a year now. I’ve tested a few different dough techniques and nothing has come quite close enough to what I’ve envisioned this marriage to be like in my mind. This recipe is close, but I’m not 100% satisfied that I’ve nailed it yet. I mean, this recipe is freaking delicious. It’s hard for salty meat wrapped in butter pastry to not taste awesome. But I’ve left out the key word of “pancake” in the recipe title. One day I’m going to crack this recipe!

You would think that I’m sharing this recipe with you so that you can make it to bring to your Fourth of July picnic or bbq tomorrow, but I advise that you don’t. This recipe is delicious, but if I’m being honest, it’s a bit labor intensive for a day where you should be enjoying the sunshine or fog with your friends and family. Save this recipe for a dinner party or potluck where you’re trying to impressive everyone by saying you made your own puff or rough puff pastry from scratch!

It’s vvvvv tempting to make these pigs in a blanket though. Because these weenies smell heavenly as they’re roasting up in the oven and they get a really nice crispy char, which is how I prefer my hot dogs off the grill! The pastry tastes super buttery and scallion-y… if that’s an adjective. Oh and they’re so flakey that they sort of shatter as you’re taking a bit out of them! Beware of crumbs!

Stay tuned for another variation of these as I continue my research on the Scallion Pancake Pigs in a Blanket!

Yay, America! Where I’m fortunate enough to be able to focus my energy on making better wieners.

Scallion Pigs in a Blanket

makes 24 mini pigs in a blankets

Scallion Rough Puff:

1 1/2 cups frozen butter
1 1/2 tsp salt
2 tbsp flour + 2 1/2 cups AP flour
1/3 cup milk
1/3 cup ice water
1 1/2 cup thinly cut green onions

Other Materials:

12 full sized hot dogs cut in half or 24 mini dogs
1 egg
1 tsp sesame oil
sesame seeds


1. Grate your frozen butter and place in a bowl. Toss with 2 tbsp flour and place in the freezer to chill.

2. Whisk together 2 1/2 cups flour and salt. Add in half of the frozen grated butter and toss everything to coat. Place remaining butter back in the freezer.

3. Pour milk and ice water into the flour and butter mixture and mix with your hand until a shaggy dough forms. Start to knead in the bowl or pour out onto your counter and knead for 4 minutes, until you have a combined dough. Pat into a 1" thick paddy, wrap in plastic wrap, and place in the freezer to chill for 30 minutes.

4. Take the dough out of the freezer. Roll out into a 6"x18" rectangle. Mentally divide the dough into 3 6"x6" squares. Place 1/4 of the remaining frozen grated butter and cut scallions in the center square. Fold one end of the rectangle over the butter. Place 1/3 of the remaining butter and scallions onto of this fold and then fold the other end of dough over the butter. Pat down the edges and you'll have a neat 6"x6" square of dough. Rotate the dough 90" and then roll out into another 6"x18" rectangle. Repeat the folding process with the remaining butter and scallions. Pat and seal the edges, wrap in plastic wrap, and place in the freezer to chill for 20 minutes.

5. While the dough chills, sear your hot dogs to give it some extra color. This is an extra step though!

6. Roll out the dough into a slighter larger 9"x14" rectangle. Trip off the edges. Cut the rectangle in half so you have 2 9"x7" rectangles. Then cut into 12 3/4"x7" stripes. Repeat with other rectangle.

7. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

8. Take a mini hot dog and wrap it in a strip of scallion rough puff pastry. Place the wrapped hot dog on a parchment paper lines baking sheet. Repeat with remaining hot dogs. Pop them in the fridge or freezer for 15 minutes to give them a quick chill. 

9. Whisk egg with sesame oil and brush the tops of all the dogs with egg wash. Sprinkle with sesame seeds. Bake for 15-18 minutes until golden brown.

10. Remove from oven and allow to cool until it's at a save temperature to eat. Enjoy!

I adapted the rough puff recipe from Bon Appetite! And handy visuals can be found here!

Scallion and Parmesan Scones


No plum recipe this week! Hooray! Are you sick of plums yet? I am. However, I do have a pretty great plum recipe coming up in a couple days, but this will be my last one until there's snow on the ground in Cleveland. I promise.

Yesterday, I spent the afternoon living out my Princess Diary dreams. Friend Claire and I went to Musée Mécanique to get creeped out by the arcade games and get our photo taken in their old timey photo booth - it smelled like farts but made some pretty cute keepsakes. Then we ate corn dogs (key to my heart). All we needed was an old baby blue mustang and you could call us Anne Hathaway and Julie Andrews. Despite the crowds of tourists, it was an A+ San Francisco afternoon! I hope Princess Diaries is on Netflix. I spent the rest of our small stay-cation and this weekend cleaning and organizing our apartment. Less fun. HOW DO TWO PEOPLE PRODUCE SO MUCH STUFF?! WHY DO I KEEP MAKING PILES OF THINGS?! HOW DO PEOPLE LIVE IN SUCH PRISTINE INSTAGRAMABLE HOMES?! I feel like I clean and then all of a sudden our dining table is covered in mail and random objects again... But I think we are getting somewhere. A organized home/desk/kitchen feels so good once you get there. I'm going to order a duster right now.

This upcoming weekend is going to be pretty momentous. Reuben will have taken his last architecture exam and our living room won't be covered in notecards and scattered pages about HVAC systems. Hooray! You're excited about that too right?? I don't even know what we are going to do with ourselves! Go on a hike? Visit a Brewery? Drive to target and buy new pillows? We'll probably binge watch more Law and Order SVU. I'm about 18 years late to the SVU bandwagon... but I'm catching up now. Mariska is great. *IF I can wake up early enough, I'll be a nice girlfriend and buy Reuben some bagels from House of Bagels this Saturday to celebrate his freedom. Every few weeks we get a craving for a good bagel ... but again, those are hard to come by here. House of Bagels is pretty good on Reuben's New Jersey bagel scale (RNJBS score = 5/10. 10 being a real jersey bagel.). Their croissant bagel literally kills me, it's so good but so bad for you. I still don't have the mental energy and patience to tackle making bagels again, so biscuits and scones are going to have to keep us satisfied for a while.

These Scallion and Parmesan Scones definitely curb our bagel and lox craving. I feel like scones get such a bad rap. When scones are good, they are so amazing! These scone are perfectly moist but light and flakey. No dry and sawdusty scones in my house. The parmesan adds a great salty bite that balances beautifully with the fresh and fragrant scallions. Scallions make everything better - lesson #21 from Cho Momma. I constantly have a glass of fresh scallions sitting in my kitchen. I put them in or on everything! The base recipe is from The Joy of Cooking, aka my new cooking bible. When Reuben and I were in New Jersey last summer his mom sent us back with a copy! It came with a photo of Reuben and his ex-girlfriend in it, but I'm just going to ignore that 😁 

Scallion and Parmesan Scones

makes 8 scones


1 3/4 C all-purpose flour

2 tsp baking soda

1 tsp salt

1 C grated parmesan cheese

6 Tbsp chilled butter

1 1/4 C chopped scallion greens

2 large eggs

1/3 C heavy cream


1. Preheat your oven to 450 degrees.

2. In a large bowl, stir together flour, baking soda, salt, and parmesan cheese.

3. Cut chilled butter into cubes and add to flour mixture. Using either your hands or a pastry cutter, incoporate butter into the flour. You want the dough to have a sandy texture with a few larger chunks of butter.

4. Beat your eggs in a small bowl. reserve about 2 tsp of egg in a separate bowl for your egg wash. Mix in heavy cream with the remaining egg. Make a well in the flour mixture and pour in the egg mixture. Gently mix together and add the scallion greens. Combine the dough with your hands until it just comes together. Try to not overwork the dough!

5. Dump out the dough on a lightly floured surface. Pat the dough into a 3/4" thick disc. Cut into 8 equal wedges. Place scones on a parchment paper lined backing sheet. Brush the tops of the scones with the remaining beaten egg and sprinkle with a little parmesan cheese.

6. Bake in the oven for 15 minutes. Until beautifully golden! Let cool and enjoy!