Instead of rolling dough out and wrapping it around cocktail wieners, this dough is rounded into balls and then pressed around the wieners. The baked wieners are encased in a crisp dough that's best eaten in one or two bites. Thanks to the delicate nature of the dough, I don't recommend wrapping it around full-size hot dogs.
Dairy-free Replace the butter with solid shortening and the milk with a dairy-free and gluten-free milk replacement.
Read more: Gluten-Free Tuesday: Pigs in a Blanket
- Yield:serves 8
- Active time: about 30 minutes
- Total time:about one hour
- 5 ounces (1 1/4 cups) white rice flour
- 3 ounces (3/4 cup) cornstarch
- 1 ounce (1/4 cup) sweet rice flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, chilled and diced
- 1/2 cup plus additional milk as needed
- 2 large eggs, divided
- 1 package (16 ounces) gluten-free cocktail wieners
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the white rice flour, cornstarch, sweet rice flour, baking powder, sugar, and salt.
Add the butter, and using your fingers or a pastry cutter, work it into the flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.
Using a wooden spoon, stir in 1/2 cup of the milk and 1 egg. Blend until a dough forms. The dough will be dry and won’t hold together, add a splash (about 2 tablespoon) more milk until dough is firm and forms a ball when rounded between your palms.
Pinch off little balls of dough, about 1 generous teaspoon each. Press the dough evenly around a cocktail wiener to coat the wiener. Leave ends of the wiener exposed. Don’t worry about the dough jacket being perfect. You just want to encase the sausage in dough. Looks don’t matter. Place on the prepared pan. Repeat until all the dough and wieners are used.
In a small bowl, whisk together the remaining egg and about 1 tablespoon milk with a fork. Using a pastry brush, brush the egg mixture onto each dough wrap.
Bake 15 to 18 minutes, until the dough is light golden brown. Remove from pan and serve hot.