Sesame Onion Twists Recipes

Steps:

• Wontons:
• Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
• Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
• Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
• Sesame sauce and assembly:
• Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
• Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
• Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.

Steps:

• In a large skillet, heat butter over medium heat. Add onions; cook and stir until tender. Stir in paprika; cool completely. , On a lightly floured surface, roll dough to a 16x14-in. rectangle. Spread onion mixture down 1 half of the rectangle. Fold dough lengthwise in half over onion mixture, forming a 16x7-in. rectangle; seal edges., Cut dough lengthwise into thirty-two 1/2-in.-thick strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush breadsticks with beaten egg; sprinkle with sesame seeds. Bake 13-16 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Heat oven to 350 F degrees.
• Grease two cookie sheets.
• In a large bowl dissolve yeast in 1/2 cup hot water (105 degrees).
• Add 2 cups flour, the sugar, milk, salt, butter and egg, blending at low speed until moistened.
• Beat 2 minutes at medium speed.
• Stir in remaining flour to form a soft dough.
• Cover and let rise in a warm and dry place until double in bulk, 45-60 minutes.
• Combined all filling ingredients.
• Stir down dough and divide in half.
• Roll each half out to a 18x12" rectangle on a floured surface.
• Cut length-wise in to three 4x18 inch strips.
• Transfer strips to a cookie sheet.
• Fill each strip with filling.
• Use a brush to lightly dampen edges with water and pinched closed.
• Braid the three strips like a pony tail, being sure to pinch ends tightly.
• Tuck them under a bit for a beautiful loaf.
• Repeat with second dough on a second sheet.
• Let rise until double, about 45-60 minutes.
• Bake at 350 degrees F for 30-35 minutes.
• Brush with butter when removed from the oven for a glossy finish if desired.
• serve warm or cold.

Steps:

• Preheat oven to 350F.
• Cream butter with sugar until light and fluffy.
• Beat in eggs and vanilla, mix well.
• Add flour and baking powder and mix until well combined.
• Pinch off 1 inch balls and roll lightly by hand into 6 inch lengths.
• Fold ropes in half, then twist (optional, I like sticks instead).
• Place on silpat lined pan.
• Topping:.
• Beat egg and milk.
• Brush cookies with mixture.
• Sprinkle with sesame seeds.
• Bake for 15 minutes or until golden brown.

Steps:

• Grease cookie sheet.
• In large bowl, dissolve yeast in warm water.
• Add 2 cups flour, sugar, water, milk, butter, and egg.
• Blend at low speed until moistened, then beat at medium speed for 2 minutes.
• By hand, stir in remaining flour to form a soft dough.
• Cover: let rise in warm place until light and doubled in size, (45-60 minutes).
• While dough is rising, prepare filling by mixing melting 1/4 cu0 butter in saucepan. Add onion, parmesan cheese, sesame or poppy seeds, garlic salt and paprika and mix well; set aside.
• Stir down dough. Toss on floured surface until no longer sticky.
• Roll out to an 18"x12" rectangle; spread with filling.
• Cut lengthwise into 3 strips (18"x4" each), or for 2 loaves, cut into 9"x4" strips.
• Starting with the longer side, roll up each strip; seal edges and ends.
• On a prepared cookie sheet, braid 3 rolls together. If making 2 loaves, repeat process.
• Cover: let rise until doubled, about 40-60 minutes.
• Bake at 350 degrees for 30-35 minutes until golden brown. Serve warm or cool.

Steps:

• Preheat oven to 350°F. Grease cookie sheets. Using electric mixer, beat first 4 ingredients in large bowl until well blended. Beat in sugar, egg and vanilla extract. Mix flour, baking powder and baking soda in medium bowl. Stir dry ingredients into butter mixture alternately with orange juice, beginning and ending with dry ingredients.
• Divide dough into 6 balls. Divide each ball into 6 pieces. Roll out 1 dough piece between palms of hands and lightly floured surface to 16-inch-long rope. Fold rope lengthwise in half. Twist folded rope 4 to 5 times. Bend 1 end to form candy cane hook and place on prepared cookie sheet. Repeat with remaining dough pieces. Brush cookies with egg glaze and sprinkle with sesame seeds. Bake until light golden brown, about 25 minutes. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)