Mini Dogs Recipe
Cheese & ketchup on a steamed bun.
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Ingredients
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Mini Dogs
Method
Mini Dogs
Prepare ingredients
Shred or thinly slice the cheddar cheese so it will melt quickly. If using mini buns that are whole, slice each bun horizontally to create a top and bottom (do not cut all the way through if you prefer a hinge). Pat the cocktail hot dogs dry with a paper towel.
Steam the buns
Place a steamer basket over a medium saucepan containing about 1 cup of water (water should not touch the basket). Bring the water to a gentle boil, then add the buns to the basket in a single layer. Cover and steam for 3–4 minutes until warm and soft. Remove buns and keep covered with a clean towel to retain heat.
Warm the mini hot dogs
In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the cocktail hot dogs in a single layer and cook, turning occasionally, until heated through and lightly browned in spots, about 4–5 minutes. Remove from the skillet and keep warm. Alternatively, you may steam the hot dogs with the buns for 2–3 minutes if you prefer a softer exterior.
Assemble with cheese
Open each steamed bun and fit one hot dog into each bun (if buns are split into two pieces, use both pieces per dog; if buns are hinged, just place inside). Sprinkle about 1 tablespoon of shredded cheddar over each hot dog (adjust amount so all cheese is used evenly).
Melt cheese
Return the assembled mini dogs to the steamer basket or place on a baking sheet and cover loosely with foil. Steam or heat in a 350°F (175°C) oven for 2–4 minutes, or until the cheese just melts. If using a skillet, place assembled mini dogs in the skillet, cover, and heat on low 1–2 minutes until cheese melts.
Finish with condiments
Brush the inside top of each bun lightly with the remaining 1 tablespoon of melted butter if desired. Drizzle or squirt ketchup over the melted cheese on each mini dog (about 1 teaspoon per dog), and add mustard and a grind of black pepper to taste if using.