🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 85 (from laksa103)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa085.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thewoksoflife.com\/chinese-new-year-snacks-sesame-twists\/","crawl_time":1775577044,"first_indexed_time":1642610799,"http_code":200,"src_unparsed":"com,thewoksoflife!\/chinese-new-year-snacks-sesame-twists\/ s443","src_root_hash":"17387677807131951685","history_drop_reason":null,"meta_title":"Chinese Sesame Twists (Zha Ma Ye - 炸麻叶) - The Woks of Life","meta_descriptions":["Chinese sesame twists are tasty Chinese New Year snacks that you can serve your family alongside peanuts, roasted seeds and colorful candies."],"attrs_boilerpipe_text":"Chinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends. \nMemories of Zha Ma Ye\nI remember eating these twists, or zhà má yè (炸麻叶), in Hubei when I was very little. Besides getting new clothes and red envelopes, zhà má yè was one of the things I most looked forward to. \nWith oil scarce in those days, there was nothing more indulgent than fried food. At last, we could enjoy something crispy and crunchy—sometimes over the course of several days during the two-week-long Spring Festival. \nIt was—and still is—a magical time of year. Little touches like a spread of\nChinese New Year\nsnacks make all the difference. The bright, crackling sound of these strips of dough hitting the hot oil signals celebration and togetherness. In fact, these fried twists (along with similar snacks like\nmahua\n) symbolize reunion.\nThe crunchy sound from\neating\nsesame twists also echoes the sound of firecrackers, ushering out the old and the bad spirits and welcoming the new. \nMany families in Hubei, Shaanxi, Henan, Chongqing, Anhui, and certain parts of Northern China must have this traditional Chinese New Year snack ready when guests arrive and to give out as gifts. \nWhat Are Some Chinese New Year Snacks?\nChinese New Year, also known as Spring Festival, is a festive time where family and friends are constantly visiting each other and exchanging gifts and well wishes for the new year. \n(Check out Bill’s posts on common\nChinese New Ye\na\nr greetings\n, with audio recordings of pronunciation in both Cantonese and Mandarin, so you can prepare for these visits!)\nWith all the visiting family and friends, Chinese families put out many snacks, fruits, and candies, not just to keep everyone fed, but also for symbolism! \nThese crunchy sesame snacks are usually just one item in a spread of many different snacks that put a smile on everyone’s faces. \nOther Chinese New Year snacks include: \nPeanuts (and other nuts or peanut puffs\/nut cookies\/\npeanut brittle\n): longevity\nRoasted sunflower seeds, watermelon seeds, pumpkin seeds: fertility, bearing sons \nDried longans (dragon eye fruit): togetherness\nDried dates: prosperity\nCandy (an assortment!) or other dried fruit: happiness, a sweet life \nNian Gao\n(sweet rice cake): good fortune, reaching new heights in the year ahead\nSesame balls\n: happiness, luck\nFried dough twists: reunion\nHow to Flavor Your Sesame Twists \nThis is a basic, “original” flavor recipe—just like how I remember them. But you can lean more on the sweet side or the salty side, depending on your taste. \nOther ways to adjust these to your tastes: add a large pinch of ground white pepper,\nfive spice powder\n, or Sichuan peppercorn powder to spice things up.\nTips for Successfully Making Zha Ma Ye\nBe sure to roll them very thinly before cutting! They expand after frying. \nThese can be made in intricate twists or fans, or you can simply fry them as flat pieces once they’re cut. The flat shape was the original intention. After all, the direct translation of the name includes the word, yè (叶), which means “leaf.”\nThis recipe makes what you see in the photo, give or take a few that got eaten while we were photographing them! So you may want to double or triple the recipe for a bigger crowd. \nThese turn even crunchier once they’ve cooled. Store them in an airtight container to keep them fresh. It’s best to finish them within 3-4 days. \nVideo!\nWe also have a video showing how to shape these snacks in three different ways!\nClick here to jump to the video, right above the recipe card.\nI do hope this recipe will turn zha ma ye from a regional favorite into one that’s enjoyed far and wide. With Chinese New Year coming on fast, this is a great snack to make ahead or bring to a New Year’s gathering. It’s easy to make, delicious, and highly addictive!  \nRecipe InstructionS\nIf you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely.\nIn a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil,\nsesame seeds\n, sugar, salt, and egg.\nUse a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes\/chunks. \nKnead the dough with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter.\nAfter resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out.\nUse a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm).\nThe thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.)\nSprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape.\nKeep the dough covered with a clean kitchen towel while making the cuts and folds.\nTo make a twisted shape: \nFold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward.\nCut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact.\nOpen the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See\nvideo\nfor a demonstration.)\nAs you assemble them, line them up on a lightly floured surface so they’re not touching. \nHere’s what the process looks like if you make 5 slits instead of just 3. The resulting twist looks more intricate:\nTo make a fan shape: \nFold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact.\nUnfold the rectangle and gently stretch it out slightly.\nFold the dough in half once again, this time folding one corner of the rectangle to its opposite corner.\nThen press the two loose corners into the middle to form the base of the fan. (See\nvideo\nfor a demonstration.)\nAs you assemble them, line them up on a lightly floured surface so they’re not touching. \nFrying the Zha Ma Ye\nAdd about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F\/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed). \nFry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through. \nCool before enjoying for maximum crunchiness!\nWatch the Video:\nRecipe\nPrep:\n1\nhour\n45\nminutes\nCook:\n45\nminutes\nTotal:\n2\nhours\n30\nminutes\n▢\n1 1\/2\ncups\nall-purpose flour\n▢\n1\ntablespoon\nvegetable oil\n(plus more for frying)\n▢\n2\ntablespoons\nsesame seeds\n(black or white, preferably toasted)\n▢\n2\nteaspoons\ngranulated sugar\n▢\n1\/2\nteaspoon\nsalt\n▢\n1\nlarge egg\n▢\n4-5\ntablespoons\nwater\nPreparing the dough:\nIf you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely.\nIn a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, sesame seeds, sugar, salt, and egg. Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes\/chunks.\nKnead with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter.\nAfter resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out.\nUse a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.)\nSprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. Keep the dough covered with a clean kitchen towel while shaping.\nTo make a twisted shape:\nFold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching.\nTo make a fan shape:\nFold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Unfold the rectangle and gently stretch it out slightly. Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. Then press the two loose corners into the middle to form the base of the fan. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching.\nFrying the twists:\nAdd about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F\/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed).\nFry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through.\nCool before enjoying for maximum crunchiness!\nCalories:\n204\nkcal\n(10%)\nCarbohydrates:\n26\ng\n(9%)\nProtein:\n4\ng\n(8%)\nFat:\n9\ng\n(14%)\nSaturated Fat:\n1\ng\n(5%)\nPolyunsaturated Fat:\n3\ng\nMonounsaturated Fat:\n5\ng\nTrans Fat:\n1\ng\nCholesterol:\n20\nmg\n(7%)\nSodium:\n203\nmg\n(8%)\nPotassium:\n54\nmg\n(2%)\nFiber:\n1\ng\n(4%)\nSugar:\n1\ng\n(1%)\nVitamin A:\n30\nIU\n(1%)\nCalcium:\n34\nmg\n(3%)\nIron:\n2\nmg\n(11%)\nTheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.","attrs_markdown":"[![The Woks of Life](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/01\/logo.svg)](https:\/\/thewoksoflife.com\/)\n\n[My Saved Recipes]()\n\n- [Recipes](https:\/\/thewoksoflife.com\/category\/recipes\/)\n  - [Recipe Index](https:\/\/thewoksoflife.com\/visual-recipe-index\/)\n  - [Recipe Filter](https:\/\/thewoksoflife.com\/filter\/)\n  - [View all By Date](https:\/\/thewoksoflife.com\/blog\/)\n  - [Our Cookbook: NOW AVAILABLE\\!](https:\/\/thewoksoflife.com\/the-woks-of-life-cookbook-now-available\/)\n  - [Videos](https:\/\/www.youtube.com\/@Thewoksoflife1)\n- [How-To](https:\/\/thewoksoflife.com\/category\/how-to\/)\n  - [Cooking MethodsAll how-to cooking methods](https:\/\/thewoksoflife.com\/category\/how-to\/cooking-methods\/)\n  - [Cooking ToolsAll Cooking tools including hand and electrics](https:\/\/thewoksoflife.com\/category\/how-to\/cooking-tools\/)\n  - [Wok Guide](https:\/\/thewoksoflife.com\/wok-guide\/)\n  - [Garden\/FarmWe share our learnings from our new Woks of Life HQ\/farm (where we moved in Fall of 2021) on how to grow Chinese vegetables, fruits, and other produce, as well as farm updates: our chickens, ducks, goats, alpacas, and resident llama\\!](https:\/\/thewoksoflife.com\/category\/how-to\/garden-farm\/)\n  - [CultureCulture related posts](https:\/\/thewoksoflife.com\/category\/how-to\/chinese-culture\/)\n- [Ingredients](https:\/\/thewoksoflife.com\/chinese-ingredients-glossary\/)\n  - [Chinese Ingredients Glossary](https:\/\/thewoksoflife.com\/chinese-ingredients-glossary\/)\n  - [Sauces, Wines, Vinegars & Oils](https:\/\/thewoksoflife.com\/chinese-sauces-vinegars-oils\/)\n  - [Spices & Seasonings](https:\/\/thewoksoflife.com\/chinese-spices-condiments)\n  - [Dried, Cured & Pickled Ingredients](https:\/\/thewoksoflife.com\/chinese-dried-preserved-ingredients\/)\n  - [Noodles & Wrappers](https:\/\/thewoksoflife.com\/chinese-noodles-wrappers\/)\n  - [Rice, Grains, Flours & Starches](https:\/\/thewoksoflife.com\/rice-grains-and-flours\/)\n  - [Tofu, Bean Curd & Seitan](https:\/\/thewoksoflife.com\/chinese-tofu-bean-curd\/)\n  - [Vegetables & Fungi](https:\/\/thewoksoflife.com\/chinese-vegetables-fungi\/)\n  - [Fresh Herbs & Aromatics](https:\/\/thewoksoflife.com\/chinese-chives-scallions-aromatics-peppers\/)\n- [Life & Travel]()\n  - [Life](https:\/\/thewoksoflife.com\/category\/life\/)\n  - [Travel](https:\/\/thewoksoflife.com\/category\/travel\/)\n- [Contact](https:\/\/thewoksoflife.com\/contact\/)\n  - [Work with Us](https:\/\/thewoksoflife.com\/work-with-us\/)\n  - [Press](https:\/\/thewoksoflife.com\/press\/)\n  - [Send Us A Message](https:\/\/thewoksoflife.com\/contact\/)\n- [About Us](https:\/\/thewoksoflife.com\/about\/)\n\n[Home](https:\/\/thewoksoflife.com\/) ❯ [Recipes](https:\/\/thewoksoflife.com\/category\/recipes\/) ❯ [Appetizers & Snacks](https:\/\/thewoksoflife.com\/category\/recipes\/appetizers-and-snacks\/) ❯ **Chinese Sesame Twists (Zha Ma Ye – 炸麻叶), a Chinese New Year Snack**\n\n# Chinese Sesame Twists (Zha Ma Ye – 炸麻叶), a Chinese New Year Snack\n![Judy](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/judy-60x60.jpg)\n\nby:\n\n[Judy](https:\/\/thewoksoflife.com\/author\/jleung\/)\n\n[30 Comments](https:\/\/thewoksoflife.com\/chinese-new-year-snacks-sesame-twists\/#respond)\n\n[Jump to Recipe](https:\/\/thewoksoflife.com\/chinese-new-year-snacks-sesame-twists\/#recipe)\n\n- [Share on Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?&url=https%3A%2F%2Fthewoksoflife.com%2Fchinese-new-year-snacks-sesame-twists%2F&description=Chinese%20Sesame%20Twists%20%28Zha%20Ma%20Ye%20%E2%80%93%20%E7%82%B8%E9%BA%BB%E5%8F%B6%29%2C%20a%20Chinese%20New%20Year%20Snack&media=https%3A%2F%2Fthewoksoflife.com%2Fwp-content%2Fuploads%2F2022%2F01%2Ffried-sesame-twists-zha-ma-ye-29.jpg)\n\nPosted:\n\n1\/19\/2022\n\n![Chinese New Year Snacks - Fried sesame twists - zha ma ye](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-29.jpg)\n\nChinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends.\n\n## Memories of Zha Ma Ye\nI remember eating these twists, or zhà má yè (炸麻叶), in Hubei when I was very little. Besides getting new clothes and red envelopes, zhà má yè was one of the things I most looked forward to.\n\nWith oil scarce in those days, there was nothing more indulgent than fried food. At last, we could enjoy something crispy and crunchy—sometimes over the course of several days during the two-week-long Spring Festival.\n\nIt was—and still is—a magical time of year. Little touches like a spread of [Chinese New Year](https:\/\/thewoksoflife.com\/when-is-chinese-new-year-2022\/) snacks make all the difference. The bright, crackling sound of these strips of dough hitting the hot oil signals celebration and togetherness. In fact, these fried twists (along with similar snacks like [mahua](https:\/\/en.wikipedia.org\/wiki\/Mahua_\\(snack\\))) symbolize reunion.\n\nThe crunchy sound from *eating* sesame twists also echoes the sound of firecrackers, ushering out the old and the bad spirits and welcoming the new.\n\nMany families in Hubei, Shaanxi, Henan, Chongqing, Anhui, and certain parts of Northern China must have this traditional Chinese New Year snack ready when guests arrive and to give out as gifts.\n\n![Chinese Fried Sesame Twists](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-27.jpg)\n\n## What Are Some Chinese New Year Snacks?\nChinese New Year, also known as Spring Festival, is a festive time where family and friends are constantly visiting each other and exchanging gifts and well wishes for the new year.\n\n(Check out Bill’s posts on common [Chinese New Ye](https:\/\/thewoksoflife.com\/chinese-new-year-greetings\/)[a](https:\/\/thewoksoflife.com\/chinese-new-year-greetings\/)[r greetings](https:\/\/thewoksoflife.com\/chinese-new-year-greetings\/), with audio recordings of pronunciation in both Cantonese and Mandarin, so you can prepare for these visits!)\n\nWith all the visiting family and friends, Chinese families put out many snacks, fruits, and candies, not just to keep everyone fed, but also for symbolism\\!\n\nThese crunchy sesame snacks are usually just one item in a spread of many different snacks that put a smile on everyone’s faces.\n\nOther Chinese New Year snacks include:\n\n- Peanuts (and other nuts or peanut puffs\/nut cookies\/[peanut brittle](https:\/\/thewoksoflife.com\/chinese-sesame-peanut-brittle\/)): longevity\n- Roasted sunflower seeds, watermelon seeds, pumpkin seeds: fertility, bearing sons\n- Dried longans (dragon eye fruit): togetherness\n- Dried dates: prosperity\n- Candy (an assortment!) or other dried fruit: happiness, a sweet life\n- [Nian Gao](https:\/\/thewoksoflife.com\/nian-gao-recipe\/) (sweet rice cake): good fortune, reaching new heights in the year ahead\n- [Sesame balls](https:\/\/thewoksoflife.com\/sesame-balls\/): happiness, luck\n- Fried dough twists: reunion\n\n![Chinese New Year Snacks on table](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-28.jpg)\n\n## How to Flavor Your Sesame Twists\nThis is a basic, “original” flavor recipe—just like how I remember them. But you can lean more on the sweet side or the salty side, depending on your taste.\n\nOther ways to adjust these to your tastes: add a large pinch of ground white pepper, [five spice powder](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#five-spice-powder), or Sichuan peppercorn powder to spice things up.\n\n## Tips for Successfully Making Zha Ma Ye\n- Be sure to roll them very thinly before cutting! They expand after frying.\n- These can be made in intricate twists or fans, or you can simply fry them as flat pieces once they’re cut. The flat shape was the original intention. After all, the direct translation of the name includes the word, yè (叶), which means “leaf.”\n- This recipe makes what you see in the photo, give or take a few that got eaten while we were photographing them! So you may want to double or triple the recipe for a bigger crowd.\n- These turn even crunchier once they’ve cooled. Store them in an airtight container to keep them fresh. It’s best to finish them within 3-4 days.\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/07\/asterisk-light.svg)\n\n### Video\\!\n\nWe also have a video showing how to shape these snacks in three different ways! [Click here to jump to the video, right above the recipe card.](https:\/\/thewoksoflife.com\/chinese-new-year-snacks-sesame-twists\/#video)\n\nI do hope this recipe will turn zha ma ye from a regional favorite into one that’s enjoyed far and wide. With Chinese New Year coming on fast, this is a great snack to make ahead or bring to a New Year’s gathering. It’s easy to make, delicious, and highly addictive\\!\n\n## Recipe InstructionS\nIf you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely.\n\n![Toasting black sesame seeds in dry pan](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye.jpg)\n\nIn a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, [sesame seeds](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#sesame-seeds), sugar, salt, and egg.\n\n![Zha Ma Ye dough ingredients in mixing bowl](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-2.jpg)\n\nUse a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes\/chunks.\n\nKnead the dough with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter.\n\n![Ball of sesame seed dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-3.jpg)\n\nAfter resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out.\n\n![Beginning to roll out sesame dough with rolling pin](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-4.jpg)\n\nUse a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm).\n\n- ![Rolled sesame dough in rough rectangle shape](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-5.jpg)\n- ![Measuring dough sheet with ruler](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-6.jpg)\n\nThe thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.)\n\nSprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape.\n\n![Cutting sesame dough into strips](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-8.jpg)\n\n- ![Sesame dough cut into strips](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-9.jpg)\n- ![Sesame dough cut into strips with ruler](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-7.jpg)\n\nKeep the dough covered with a clean kitchen towel while making the cuts and folds.\n\n### To make a twisted shape:\nFold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward.\n\n- ![Flat piece of sesame dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-10.jpg)\n- ![Sesame dough folded in half](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-11.jpg)\n\nCut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact.\n\n- ![Cutting slits into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-14.jpg)\n- ![Slits cut into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-15.jpg)\n\nOpen the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See [video](https:\/\/youtu.be\/_mCrjV0382o?t=17) for a demonstration.)\n\n- ![Shaping zha ma ye](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-16.jpg)\n- ![Shaping zha ma ye](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-17.jpg)\n\nAs you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n![Completed shaped sesame twist](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-18.jpg)\n\nHere’s what the process looks like if you make 5 slits instead of just 3. The resulting twist looks more intricate:\n\n- ![Cut slits into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-12.jpg)\n- ![Stretching cut sesame dough with hands](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-13.jpg)\n\n![Shaped Zha Ma Ye, or Chinese sesame twist](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-19.jpg)\n\n### To make a fan shape:\nFold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact.\n\n![Cutting many slits into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-20.jpg)\n\nUnfold the rectangle and gently stretch it out slightly.\n\n![Stretching cut dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-21.jpg)\n\nFold the dough in half once again, this time folding one corner of the rectangle to its opposite corner.\n\n![Folding sesame dough into fan shape](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-22.jpg)\n\nThen press the two loose corners into the middle to form the base of the fan. (See [video](https:\/\/youtu.be\/_mCrjV0382o?t=88) for a demonstration.)\n\n![Fan-shaped sesame dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-23.jpg)\n\nAs you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n### Frying the Zha Ma Ye\nAdd about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F\/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed).\n\nFry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through.\n\n![Frying sesame twists in hot oil](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-24.jpg)\n\nCool before enjoying for maximum crunchiness\\!\n\n![Zha Ma Ye - Chinese fried sesame twists](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-25.jpg)\n\n![Zha Ma Ye - Chinese fried sesame twists](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-26.jpg)\n\n## Watch the Video:\n![YouTube video](https:\/\/i.ytimg.com\/vi\/_mCrjV0382o\/hqdefault.jpg)\n\n**Looking for more authentic recipes?** Subscribe to our email list and be sure to follow us on [Pinterest](https:\/\/www.pinterest.com\/thewoksoflife1), [Facebook](https:\/\/www.facebook.com\/thewoksoflife), [Instagram](https:\/\/instagram.com\/thewoksoflife), and [Youtube\\!](https:\/\/www.youtube.com\/channel\/UCs_G1H3cQ6m7vEoViij41Xw)\n\n## Recipe\n![Zha Ma Ye - Chinese fried sesame twists](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-26-200x200.jpg)\n\n[Print](https:\/\/thewoksoflife.com\/wprm_print\/chinese-sesame-twists-zha-ma-ye-%E7%82%B8%E9%BA%BB%E5%8F%B6)\n\n5 from 4 votes\n\n### Chinese Sesame Twists (Zha Ma Ye – 炸麻叶)\nChinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends.\n\nby: Judy\n\nServes: [6](https:\/\/thewoksoflife.com\/chinese-new-year-snacks-sesame-twists\/)\n\nPrep: 1 hour hr 45 minutes mins\n\nCook: 45 minutes mins\n\nTotal: 2 hours hrs 30 minutes mins\n\n#### Ingredients\n- ▢\n  1 1\/2 cups all-purpose flour\n- ▢\n  1 tablespoon vegetable oil (plus more for frying)\n- ▢\n  2 tablespoons [sesame seeds](https:\/\/thewoksoflife.com\/sesame-seeds\/) (black or white, preferably toasted)\n- ▢\n  2 teaspoons granulated sugar\n- ▢\n  1\/2 teaspoon [salt](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#salt)\n- ▢\n  1 large egg\n- ▢\n  4-5 tablespoons water\n\nUS Customary\n\nMetric\n\n#### Instructions\n##### Preparing the dough:\n- If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely.\n- In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, sesame seeds, sugar, salt, and egg. Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes\/chunks.\n- Knead with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter.\n- After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out.\n- Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.)\n- Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. Keep the dough covered with a clean kitchen towel while shaping.\n\n##### To make a twisted shape:\n- Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n##### To make a fan shape:\n- Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Unfold the rectangle and gently stretch it out slightly. Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. Then press the two loose corners into the middle to form the base of the fan. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n##### Frying the twists:\n- Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F\/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed).\n- Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through.\n- Cool before enjoying for maximum crunchiness\\!\n\n#### Nutrition Facts\nCalories: 204kcal (10%) Carbohydrates: 26g (9%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 20mg (7%) Sodium: 203mg (8%) Potassium: 54mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 30IU (1%) Calcium: 34mg (3%) Iron: 2mg (11%)\n\n[Nutritional Info Disclaimer]()\n\n[Hide Disclaimer]()\n\nTheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.\n\nDid You Make This?Tag us on Instagram [@thewoksoflife](https:\/\/www.instagram.com\/thewoksoflife\/) and be sure to follow us on social for more\\!\n\n[@thewoksoflife](https:\/\/www.instagram.com\/thewoksoflife\/)\n\n### You may also like…\n- [![The Woks of Life Chinese Zodiac Dog](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/01\/TWOL_chinese-zodiac-13-200x200.png)](https:\/\/thewoksoflife.com\/chinese-year-of-the-dog\/)\n  [Chinese Year of the Dog](https:\/\/thewoksoflife.com\/chinese-year-of-the-dog\/)\n- [![The Woks of Life Ox Chinese Zodiac Sign](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/01\/TWOL_chinese-zodiac-04-200x200.png)](https:\/\/thewoksoflife.com\/chinese-year-of-the-ox\/)\n  [Chinese Year of the Ox](https:\/\/thewoksoflife.com\/chinese-year-of-the-ox\/)\n- [![year of the rat Chinese Zodiac sign](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/01\/TWOL_chinese-zodiac-03-200x200.png)](https:\/\/thewoksoflife.com\/chinese-year-of-the-rat\/)\n  [Chinese Year of the Rat](https:\/\/thewoksoflife.com\/chinese-year-of-the-rat\/)\n- [![The Woks of Life Chinese Zodiac Snake](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/01\/TWOL_chinese-zodiac-08-200x200.png)](https:\/\/thewoksoflife.com\/chinese-year-of-the-snake\/)\n  [Chinese Year of the Snake](https:\/\/thewoksoflife.com\/chinese-year-of-the-snake\/)\n\n![Judy](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/judy-80x80.jpg)\n\nAbout\n\nJudy\n\nJudy Leung is the matriarch of The Woks of Life family, working on the blog alongside husband Bill and daughters Sarah and Kaitlin. Born in Shanghai, China, she immigrated to the United States at sixteen. Fluent in both English and three Chinese dialects, she also plays the important role of researcher and menu translator! Drawing from over four decades of cooking experience and travel, Judy aims to bring Chinese culinary traditions to readers and preserve recipes that might otherwise be lost to time. Her expertise spans from Shanghainese cooking and everyday homestyle dishes to a variety of regional foodways, showcasing the depth and breadth of Chinese cuisine for a global audience. Over the last decade, she’s helped transform The Woks of Life into what Saveur Magazine has deemed “the internet’s most popular Chinese cooking blog,” co-written a New York Times bestselling cookbook, and become convinced that we will never run out of recipes to share\\!\n\nThis site uses Akismet to reduce spam. 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Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”\n\nBeth, Community Member Since 2013\n\n![Shanghai Scallion Flatbread Qiang Bing](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/12\/shanghai-puffy-pancake-5.jpg)\n\n![Eggs with Soy Sauce and Scallions](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/12\/eggs-soy-sauce-scallions-8.jpg)\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/footer-3.jpg)\n\n![Scallion Ginger Beef & Tofu](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2021\/04\/ginger-scallion-beef-tofu-12.jpg)\n\n![Bill with jar of haam choy](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/11\/pickled-mustard-greens-ham-choy-28-e1608068269483.jpg)\n\n![Soy Butter Glazed King Oyster Mushrooms](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/soy-butter-king-mushrooms-9.jpg)\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/10\/wol-family.jpg)\n\n![Taiwanese Rou Zao Fan](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2021\/04\/rou-zao-fan-square.jpg)\n\n- [Facebook](https:\/\/www.facebook.com\/thewoksoflife?ref=hl)\n- [Instagram](https:\/\/instagram.com\/thewoksoflife)\n- [Pinterest](https:\/\/www.pinterest.com\/thewoksoflife1\/)\n- [YouTube](https:\/\/www.youtube.com\/channel\/UCs_G1H3cQ6m7vEoViij41Xw)\n\nAll Rights Reserved © The Woks of Life\n\n****·****\n\n[Privacy Policy](https:\/\/thewoksoflife.com\/privacy-policy\/)\n\n****·****\n\n[Disclaimer](https:\/\/thewoksoflife.com\/disclaimer\/)\n\n****·****\n\n[Site Credits](https:\/\/thewoksoflife.com\/site-credits\/)\n\n****·****\n\n[Back to Top](https:\/\/thewoksoflife.com\/chinese-new-year-snacks-sesame-twists\/)\n\nwpDiscuz\n\nInsert","attrs_readable_markdown":"![Chinese New Year Snacks - Fried sesame twists - zha ma ye](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-29.jpg)\n\nChinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends.\n\n## Memories of Zha Ma Ye\nI remember eating these twists, or zhà má yè (炸麻叶), in Hubei when I was very little. Besides getting new clothes and red envelopes, zhà má yè was one of the things I most looked forward to.\n\nWith oil scarce in those days, there was nothing more indulgent than fried food. At last, we could enjoy something crispy and crunchy—sometimes over the course of several days during the two-week-long Spring Festival.\n\nIt was—and still is—a magical time of year. Little touches like a spread of [Chinese New Year](https:\/\/thewoksoflife.com\/when-is-chinese-new-year-2022\/) snacks make all the difference. The bright, crackling sound of these strips of dough hitting the hot oil signals celebration and togetherness. In fact, these fried twists (along with similar snacks like [mahua](https:\/\/en.wikipedia.org\/wiki\/Mahua_\\(snack\\))) symbolize reunion.\n\nThe crunchy sound from *eating* sesame twists also echoes the sound of firecrackers, ushering out the old and the bad spirits and welcoming the new.\n\nMany families in Hubei, Shaanxi, Henan, Chongqing, Anhui, and certain parts of Northern China must have this traditional Chinese New Year snack ready when guests arrive and to give out as gifts.\n\n![Chinese Fried Sesame Twists](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-27.jpg)\n\n## What Are Some Chinese New Year Snacks?\nChinese New Year, also known as Spring Festival, is a festive time where family and friends are constantly visiting each other and exchanging gifts and well wishes for the new year.\n\n(Check out Bill’s posts on common [Chinese New Ye](https:\/\/thewoksoflife.com\/chinese-new-year-greetings\/)[a](https:\/\/thewoksoflife.com\/chinese-new-year-greetings\/)[r greetings](https:\/\/thewoksoflife.com\/chinese-new-year-greetings\/), with audio recordings of pronunciation in both Cantonese and Mandarin, so you can prepare for these visits!)\n\nWith all the visiting family and friends, Chinese families put out many snacks, fruits, and candies, not just to keep everyone fed, but also for symbolism\\!\n\nThese crunchy sesame snacks are usually just one item in a spread of many different snacks that put a smile on everyone’s faces.\n\nOther Chinese New Year snacks include:\n\n- Peanuts (and other nuts or peanut puffs\/nut cookies\/[peanut brittle](https:\/\/thewoksoflife.com\/chinese-sesame-peanut-brittle\/)): longevity\n- Roasted sunflower seeds, watermelon seeds, pumpkin seeds: fertility, bearing sons\n- Dried longans (dragon eye fruit): togetherness\n- Dried dates: prosperity\n- Candy (an assortment!) or other dried fruit: happiness, a sweet life\n- [Nian Gao](https:\/\/thewoksoflife.com\/nian-gao-recipe\/) (sweet rice cake): good fortune, reaching new heights in the year ahead\n- [Sesame balls](https:\/\/thewoksoflife.com\/sesame-balls\/): happiness, luck\n- Fried dough twists: reunion\n\n![Chinese New Year Snacks on table](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-28.jpg)\n\n## How to Flavor Your Sesame Twists\nThis is a basic, “original” flavor recipe—just like how I remember them. But you can lean more on the sweet side or the salty side, depending on your taste.\n\nOther ways to adjust these to your tastes: add a large pinch of ground white pepper, [five spice powder](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#five-spice-powder), or Sichuan peppercorn powder to spice things up.\n\n## Tips for Successfully Making Zha Ma Ye\n- Be sure to roll them very thinly before cutting! They expand after frying.\n- These can be made in intricate twists or fans, or you can simply fry them as flat pieces once they’re cut. The flat shape was the original intention. After all, the direct translation of the name includes the word, yè (叶), which means “leaf.”\n- This recipe makes what you see in the photo, give or take a few that got eaten while we were photographing them! So you may want to double or triple the recipe for a bigger crowd.\n- These turn even crunchier once they’ve cooled. Store them in an airtight container to keep them fresh. It’s best to finish them within 3-4 days.\n\n![](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2025\/07\/asterisk-light.svg)\n\n### Video\\!\n\nWe also have a video showing how to shape these snacks in three different ways! [Click here to jump to the video, right above the recipe card.](https:\/\/thewoksoflife.com\/chinese-new-year-snacks-sesame-twists\/#video)\n\nI do hope this recipe will turn zha ma ye from a regional favorite into one that’s enjoyed far and wide. With Chinese New Year coming on fast, this is a great snack to make ahead or bring to a New Year’s gathering. It’s easy to make, delicious, and highly addictive\\!\n\n## Recipe InstructionS\nIf you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely.\n\n![Toasting black sesame seeds in dry pan](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye.jpg)\n\nIn a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, [sesame seeds](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#sesame-seeds), sugar, salt, and egg.\n\n![Zha Ma Ye dough ingredients in mixing bowl](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-2.jpg)\n\nUse a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes\/chunks.\n\nKnead the dough with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter.\n\n![Ball of sesame seed dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-3.jpg)\n\nAfter resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out.\n\n![Beginning to roll out sesame dough with rolling pin](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-4.jpg)\n\nUse a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm).\n\n- ![Rolled sesame dough in rough rectangle shape](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-5.jpg)\n- ![Measuring dough sheet with ruler](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-6.jpg)\n\nThe thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.)\n\nSprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape.\n\n![Cutting sesame dough into strips](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-8.jpg)\n\n- ![Sesame dough cut into strips](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-9.jpg)\n- ![Sesame dough cut into strips with ruler](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-7.jpg)\n\nKeep the dough covered with a clean kitchen towel while making the cuts and folds.\n\n### To make a twisted shape:\nFold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward.\n\n- ![Flat piece of sesame dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-10.jpg)\n- ![Sesame dough folded in half](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-11.jpg)\n\nCut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact.\n\n- ![Cutting slits into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-14.jpg)\n- ![Slits cut into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-15.jpg)\n\nOpen the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See [video](https:\/\/youtu.be\/_mCrjV0382o?t=17) for a demonstration.)\n\n- ![Shaping zha ma ye](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-16.jpg)\n- ![Shaping zha ma ye](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-17.jpg)\n\nAs you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n![Completed shaped sesame twist](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-18.jpg)\n\nHere’s what the process looks like if you make 5 slits instead of just 3. The resulting twist looks more intricate:\n\n- ![Cut slits into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-12.jpg)\n- ![Stretching cut sesame dough with hands](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-13.jpg)\n\n![Shaped Zha Ma Ye, or Chinese sesame twist](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-19.jpg)\n\n### To make a fan shape:\nFold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact.\n\n![Cutting many slits into dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-20.jpg)\n\nUnfold the rectangle and gently stretch it out slightly.\n\n![Stretching cut dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-21.jpg)\n\nFold the dough in half once again, this time folding one corner of the rectangle to its opposite corner.\n\n![Folding sesame dough into fan shape](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-22.jpg)\n\nThen press the two loose corners into the middle to form the base of the fan. (See [video](https:\/\/youtu.be\/_mCrjV0382o?t=88) for a demonstration.)\n\n![Fan-shaped sesame dough](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-23.jpg)\n\nAs you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n### Frying the Zha Ma Ye\nAdd about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F\/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed).\n\nFry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through.\n\n![Frying sesame twists in hot oil](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-24.jpg)\n\nCool before enjoying for maximum crunchiness\\!\n\n![Zha Ma Ye - Chinese fried sesame twists](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-25.jpg)\n\n![Zha Ma Ye - Chinese fried sesame twists](https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/01\/fried-sesame-twists-zha-ma-ye-26.jpg)\n\n## Watch the Video:\n![YouTube video](https:\/\/i.ytimg.com\/vi\/_mCrjV0382o\/hqdefault.jpg)\n\n## Recipe\nPrep: 1 hour  45 minutes\n\nCook: 45 minutes\n\nTotal: 2 hours  30 minutes\n\n- ▢\n  1 1\/2 cups all-purpose flour\n- ▢\n  1 tablespoon vegetable oil (plus more for frying)\n- ▢\n  2 tablespoons [sesame seeds](https:\/\/thewoksoflife.com\/sesame-seeds\/) (black or white, preferably toasted)\n- ▢\n  2 teaspoons granulated sugar\n- ▢\n  1\/2 teaspoon [salt](https:\/\/thewoksoflife.com\/chinese-spices-condiments\/#salt)\n- ▢\n  1 large egg\n- ▢\n  4-5 tablespoons water\n\n##### Preparing the dough:\n- If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely.\n- In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, sesame seeds, sugar, salt, and egg. Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes\/chunks.\n- Knead with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter.\n- After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out.\n- Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.)\n- Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. Keep the dough covered with a clean kitchen towel while shaping.\n\n##### To make a twisted shape:\n- Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n##### To make a fan shape:\n- Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Unfold the rectangle and gently stretch it out slightly. Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. Then press the two loose corners into the middle to form the base of the fan. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching.\n\n##### Frying the twists:\n- Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F\/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed).\n- Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through.\n- Cool before enjoying for maximum crunchiness\\!\n\nCalories: 204kcal (10%) Carbohydrates: 26g (9%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 20mg (7%) Sodium: 203mg (8%) Potassium: 54mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 30IU (1%) Calcium: 34mg (3%) Iron: 2mg (11%)\n\nTheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.","meta_canonical":null}

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URL	https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/
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Meta Title	Chinese Sesame Twists (Zha Ma Ye - 炸麻叶) - The Woks of Life
Meta Description	Chinese sesame twists are tasty Chinese New Year snacks that you can serve your family alongside peanuts, roasted seeds and colorful candies.
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Boilerpipe Text	Chinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends. Memories of Zha Ma Ye I remember eating these twists, or zhà má yè (炸麻叶), in Hubei when I was very little. Besides getting new clothes and red envelopes, zhà má yè was one of the things I most looked forward to. With oil scarce in those days, there was nothing more indulgent than fried food. At last, we could enjoy something crispy and crunchy—sometimes over the course of several days during the two-week-long Spring Festival. It was—and still is—a magical time of year. Little touches like a spread of Chinese New Year snacks make all the difference. The bright, crackling sound of these strips of dough hitting the hot oil signals celebration and togetherness. In fact, these fried twists (along with similar snacks like mahua ) symbolize reunion. The crunchy sound from eating sesame twists also echoes the sound of firecrackers, ushering out the old and the bad spirits and welcoming the new. Many families in Hubei, Shaanxi, Henan, Chongqing, Anhui, and certain parts of Northern China must have this traditional Chinese New Year snack ready when guests arrive and to give out as gifts. What Are Some Chinese New Year Snacks? Chinese New Year, also known as Spring Festival, is a festive time where family and friends are constantly visiting each other and exchanging gifts and well wishes for the new year. (Check out Bill’s posts on common Chinese New Ye a r greetings , with audio recordings of pronunciation in both Cantonese and Mandarin, so you can prepare for these visits!) With all the visiting family and friends, Chinese families put out many snacks, fruits, and candies, not just to keep everyone fed, but also for symbolism! These crunchy sesame snacks are usually just one item in a spread of many different snacks that put a smile on everyone’s faces. Other Chinese New Year snacks include: Peanuts (and other nuts or peanut puffs/nut cookies/ peanut brittle ): longevity Roasted sunflower seeds, watermelon seeds, pumpkin seeds: fertility, bearing sons Dried longans (dragon eye fruit): togetherness Dried dates: prosperity Candy (an assortment!) or other dried fruit: happiness, a sweet life Nian Gao (sweet rice cake): good fortune, reaching new heights in the year ahead Sesame balls : happiness, luck Fried dough twists: reunion How to Flavor Your Sesame Twists This is a basic, “original” flavor recipe—just like how I remember them. But you can lean more on the sweet side or the salty side, depending on your taste. Other ways to adjust these to your tastes: add a large pinch of ground white pepper, five spice powder , or Sichuan peppercorn powder to spice things up. Tips for Successfully Making Zha Ma Ye Be sure to roll them very thinly before cutting! They expand after frying. These can be made in intricate twists or fans, or you can simply fry them as flat pieces once they’re cut. The flat shape was the original intention. After all, the direct translation of the name includes the word, yè (叶), which means “leaf.” This recipe makes what you see in the photo, give or take a few that got eaten while we were photographing them! So you may want to double or triple the recipe for a bigger crowd. These turn even crunchier once they’ve cooled. Store them in an airtight container to keep them fresh. It’s best to finish them within 3-4 days. Video! We also have a video showing how to shape these snacks in three different ways! Click here to jump to the video, right above the recipe card. I do hope this recipe will turn zha ma ye from a regional favorite into one that’s enjoyed far and wide. With Chinese New Year coming on fast, this is a great snack to make ahead or bring to a New Year’s gathering. It’s easy to make, delicious, and highly addictive! Recipe InstructionS If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely. In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, sesame seeds , sugar, salt, and egg. Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes/chunks. Knead the dough with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter. After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out. Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.) Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. Keep the dough covered with a clean kitchen towel while making the cuts and folds. To make a twisted shape: Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. Here’s what the process looks like if you make 5 slits instead of just 3. The resulting twist looks more intricate: To make a fan shape: Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Unfold the rectangle and gently stretch it out slightly. Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. Then press the two loose corners into the middle to form the base of the fan. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. Frying the Zha Ma Ye Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed). Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through. Cool before enjoying for maximum crunchiness! Watch the Video: Recipe Prep: 1 hour 45 minutes Cook: 45 minutes Total: 2 hours 30 minutes ▢ 1 1/2 cups all-purpose flour ▢ 1 tablespoon vegetable oil (plus more for frying) ▢ 2 tablespoons sesame seeds (black or white, preferably toasted) ▢ 2 teaspoons granulated sugar ▢ 1/2 teaspoon salt ▢ 1 large egg ▢ 4-5 tablespoons water Preparing the dough: If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely. In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, sesame seeds, sugar, salt, and egg. Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes/chunks. Knead with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter. After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out. Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.) Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. Keep the dough covered with a clean kitchen towel while shaping. To make a twisted shape: Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. To make a fan shape: Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Unfold the rectangle and gently stretch it out slightly. Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. Then press the two loose corners into the middle to form the base of the fan. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. Frying the twists: Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed). Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through. Cool before enjoying for maximum crunchiness! Calories: 204 kcal (10%) Carbohydrates: 26 g (9%) Protein: 4 g (8%) Fat: 9 g (14%) Saturated Fat: 1 g (5%) Polyunsaturated Fat: 3 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 20 mg (7%) Sodium: 203 mg (8%) Potassium: 54 mg (2%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 30 IU (1%) Calcium: 34 mg (3%) Iron: 2 mg (11%) TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
Markdown	[![The Woks of Life](https://thewoksoflife.com/wp-content/uploads/2025/01/logo.svg)](https://thewoksoflife.com/) [My Saved Recipes]() - [Recipes](https://thewoksoflife.com/category/recipes/) - [Recipe Index](https://thewoksoflife.com/visual-recipe-index/) - [Recipe Filter](https://thewoksoflife.com/filter/) - [View all By Date](https://thewoksoflife.com/blog/) - [Our Cookbook: NOW AVAILABLE\!](https://thewoksoflife.com/the-woks-of-life-cookbook-now-available/) - [Videos](https://www.youtube.com/@Thewoksoflife1) - [How-To](https://thewoksoflife.com/category/how-to/) - [Cooking MethodsAll how-to cooking methods](https://thewoksoflife.com/category/how-to/cooking-methods/) - [Cooking ToolsAll Cooking tools including hand and electrics](https://thewoksoflife.com/category/how-to/cooking-tools/) - [Wok Guide](https://thewoksoflife.com/wok-guide/) - [Garden/FarmWe share our learnings from our new Woks of Life HQ/farm (where we moved in Fall of 2021) on how to grow Chinese vegetables, fruits, and other produce, as well as farm updates: our chickens, ducks, goats, alpacas, and resident llama\!](https://thewoksoflife.com/category/how-to/garden-farm/) - [CultureCulture related posts](https://thewoksoflife.com/category/how-to/chinese-culture/) - [Ingredients](https://thewoksoflife.com/chinese-ingredients-glossary/) - [Chinese Ingredients Glossary](https://thewoksoflife.com/chinese-ingredients-glossary/) - [Sauces, Wines, Vinegars & Oils](https://thewoksoflife.com/chinese-sauces-vinegars-oils/) - [Spices & Seasonings](https://thewoksoflife.com/chinese-spices-condiments) - [Dried, Cured & Pickled Ingredients](https://thewoksoflife.com/chinese-dried-preserved-ingredients/) - [Noodles & Wrappers](https://thewoksoflife.com/chinese-noodles-wrappers/) - [Rice, Grains, Flours & Starches](https://thewoksoflife.com/rice-grains-and-flours/) - [Tofu, Bean Curd & Seitan](https://thewoksoflife.com/chinese-tofu-bean-curd/) - [Vegetables & Fungi](https://thewoksoflife.com/chinese-vegetables-fungi/) - [Fresh Herbs & Aromatics](https://thewoksoflife.com/chinese-chives-scallions-aromatics-peppers/) - [Life & Travel]() - [Life](https://thewoksoflife.com/category/life/) - [Travel](https://thewoksoflife.com/category/travel/) - [Contact](https://thewoksoflife.com/contact/) - [Work with Us](https://thewoksoflife.com/work-with-us/) - [Press](https://thewoksoflife.com/press/) - [Send Us A Message](https://thewoksoflife.com/contact/) - [About Us](https://thewoksoflife.com/about/) [Home](https://thewoksoflife.com/) ❯ [Recipes](https://thewoksoflife.com/category/recipes/) ❯ [Appetizers & Snacks](https://thewoksoflife.com/category/recipes/appetizers-and-snacks/) ❯ Chinese Sesame Twists (Zha Ma Ye – 炸麻叶), a Chinese New Year Snack # Chinese Sesame Twists (Zha Ma Ye – 炸麻叶), a Chinese New Year Snack ![Judy](https://thewoksoflife.com/wp-content/uploads/2020/10/judy-60x60.jpg) by: [Judy](https://thewoksoflife.com/author/jleung/) [30 Comments](https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/#respond) [Jump to Recipe](https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/#recipe) - [Share on Pinterest](https://pinterest.com/pin/create/button/?&url=https%3A%2F%2Fthewoksoflife.com%2Fchinese-new-year-snacks-sesame-twists%2F&description=Chinese%20Sesame%20Twists%20%28Zha%20Ma%20Ye%20%E2%80%93%20%E7%82%B8%E9%BA%BB%E5%8F%B6%29%2C%20a%20Chinese%20New%20Year%20Snack&media=https%3A%2F%2Fthewoksoflife.com%2Fwp-content%2Fuploads%2F2022%2F01%2Ffried-sesame-twists-zha-ma-ye-29.jpg) Posted: 1/19/2022 ![Chinese New Year Snacks - Fried sesame twists - zha ma ye](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-29.jpg) Chinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends. ## Memories of Zha Ma Ye I remember eating these twists, or zhà má yè (炸麻叶), in Hubei when I was very little. Besides getting new clothes and red envelopes, zhà má yè was one of the things I most looked forward to. With oil scarce in those days, there was nothing more indulgent than fried food. At last, we could enjoy something crispy and crunchy—sometimes over the course of several days during the two-week-long Spring Festival. It was—and still is—a magical time of year. Little touches like a spread of [Chinese New Year](https://thewoksoflife.com/when-is-chinese-new-year-2022/) snacks make all the difference. The bright, crackling sound of these strips of dough hitting the hot oil signals celebration and togetherness. In fact, these fried twists (along with similar snacks like [mahua](https://en.wikipedia.org/wiki/Mahua_\(snack\))) symbolize reunion. The crunchy sound from eating sesame twists also echoes the sound of firecrackers, ushering out the old and the bad spirits and welcoming the new. Many families in Hubei, Shaanxi, Henan, Chongqing, Anhui, and certain parts of Northern China must have this traditional Chinese New Year snack ready when guests arrive and to give out as gifts. ![Chinese Fried Sesame Twists](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-27.jpg) ## What Are Some Chinese New Year Snacks? Chinese New Year, also known as Spring Festival, is a festive time where family and friends are constantly visiting each other and exchanging gifts and well wishes for the new year. (Check out Bill’s posts on common [Chinese New Ye](https://thewoksoflife.com/chinese-new-year-greetings/)[a](https://thewoksoflife.com/chinese-new-year-greetings/)[r greetings](https://thewoksoflife.com/chinese-new-year-greetings/), with audio recordings of pronunciation in both Cantonese and Mandarin, so you can prepare for these visits!) With all the visiting family and friends, Chinese families put out many snacks, fruits, and candies, not just to keep everyone fed, but also for symbolism\! These crunchy sesame snacks are usually just one item in a spread of many different snacks that put a smile on everyone’s faces. Other Chinese New Year snacks include: - Peanuts (and other nuts or peanut puffs/nut cookies/[peanut brittle](https://thewoksoflife.com/chinese-sesame-peanut-brittle/)): longevity - Roasted sunflower seeds, watermelon seeds, pumpkin seeds: fertility, bearing sons - Dried longans (dragon eye fruit): togetherness - Dried dates: prosperity - Candy (an assortment!) or other dried fruit: happiness, a sweet life - [Nian Gao](https://thewoksoflife.com/nian-gao-recipe/) (sweet rice cake): good fortune, reaching new heights in the year ahead - [Sesame balls](https://thewoksoflife.com/sesame-balls/): happiness, luck - Fried dough twists: reunion ![Chinese New Year Snacks on table](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-28.jpg) ## How to Flavor Your Sesame Twists This is a basic, “original” flavor recipe—just like how I remember them. But you can lean more on the sweet side or the salty side, depending on your taste. Other ways to adjust these to your tastes: add a large pinch of ground white pepper, [five spice powder](https://thewoksoflife.com/chinese-spices-condiments/#five-spice-powder), or Sichuan peppercorn powder to spice things up. ## Tips for Successfully Making Zha Ma Ye - Be sure to roll them very thinly before cutting! They expand after frying. - These can be made in intricate twists or fans, or you can simply fry them as flat pieces once they’re cut. The flat shape was the original intention. After all, the direct translation of the name includes the word, yè (叶), which means “leaf.” - This recipe makes what you see in the photo, give or take a few that got eaten while we were photographing them! So you may want to double or triple the recipe for a bigger crowd. - These turn even crunchier once they’ve cooled. Store them in an airtight container to keep them fresh. It’s best to finish them within 3-4 days. ![](https://thewoksoflife.com/wp-content/uploads/2025/07/asterisk-light.svg) ### Video\! We also have a video showing how to shape these snacks in three different ways! [Click here to jump to the video, right above the recipe card.](https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/#video) I do hope this recipe will turn zha ma ye from a regional favorite into one that’s enjoyed far and wide. With Chinese New Year coming on fast, this is a great snack to make ahead or bring to a New Year’s gathering. It’s easy to make, delicious, and highly addictive\! ## Recipe InstructionS If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely. ![Toasting black sesame seeds in dry pan](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye.jpg) In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, [sesame seeds](https://thewoksoflife.com/chinese-spices-condiments/#sesame-seeds), sugar, salt, and egg. ![Zha Ma Ye dough ingredients in mixing bowl](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-2.jpg) Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes/chunks. Knead the dough with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter. ![Ball of sesame seed dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-3.jpg) After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out. ![Beginning to roll out sesame dough with rolling pin](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-4.jpg) Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). - ![Rolled sesame dough in rough rectangle shape](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-5.jpg) - ![Measuring dough sheet with ruler](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-6.jpg) The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.) Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. ![Cutting sesame dough into strips](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-8.jpg) - ![Sesame dough cut into strips](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-9.jpg) - ![Sesame dough cut into strips with ruler](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-7.jpg) Keep the dough covered with a clean kitchen towel while making the cuts and folds. ### To make a twisted shape: Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. - ![Flat piece of sesame dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-10.jpg) - ![Sesame dough folded in half](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-11.jpg) Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. - ![Cutting slits into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-14.jpg) - ![Slits cut into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-15.jpg) Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See [video](https://youtu.be/_mCrjV0382o?t=17) for a demonstration.) - ![Shaping zha ma ye](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-16.jpg) - ![Shaping zha ma ye](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-17.jpg) As you assemble them, line them up on a lightly floured surface so they’re not touching. ![Completed shaped sesame twist](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-18.jpg) Here’s what the process looks like if you make 5 slits instead of just 3. The resulting twist looks more intricate: - ![Cut slits into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-12.jpg) - ![Stretching cut sesame dough with hands](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-13.jpg) ![Shaped Zha Ma Ye, or Chinese sesame twist](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-19.jpg) ### To make a fan shape: Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. ![Cutting many slits into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-20.jpg) Unfold the rectangle and gently stretch it out slightly. ![Stretching cut dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-21.jpg) Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. ![Folding sesame dough into fan shape](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-22.jpg) Then press the two loose corners into the middle to form the base of the fan. (See [video](https://youtu.be/_mCrjV0382o?t=88) for a demonstration.) ![Fan-shaped sesame dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-23.jpg) As you assemble them, line them up on a lightly floured surface so they’re not touching. ### Frying the Zha Ma Ye Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed). Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through. ![Frying sesame twists in hot oil](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-24.jpg) Cool before enjoying for maximum crunchiness\! ![Zha Ma Ye - Chinese fried sesame twists](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-25.jpg) ![Zha Ma Ye - Chinese fried sesame twists](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-26.jpg) ## Watch the Video: ![YouTube video](https://i.ytimg.com/vi/_mCrjV0382o/hqdefault.jpg) Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on [Pinterest](https://www.pinterest.com/thewoksoflife1), [Facebook](https://www.facebook.com/thewoksoflife), [Instagram](https://instagram.com/thewoksoflife), and [Youtube\!](https://www.youtube.com/channel/UCs_G1H3cQ6m7vEoViij41Xw) ## Recipe ![Zha Ma Ye - Chinese fried sesame twists](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-26-200x200.jpg) [Print](https://thewoksoflife.com/wprm_print/chinese-sesame-twists-zha-ma-ye-%E7%82%B8%E9%BA%BB%E5%8F%B6) 5 from 4 votes ### Chinese Sesame Twists (Zha Ma Ye – 炸麻叶) Chinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends. by: Judy Serves: [6](https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/) Prep: 1 hour hr 45 minutes mins Cook: 45 minutes mins Total: 2 hours hrs 30 minutes mins #### Ingredients - ▢ 1 1/2 cups all-purpose flour - ▢ 1 tablespoon vegetable oil (plus more for frying) - ▢ 2 tablespoons [sesame seeds](https://thewoksoflife.com/sesame-seeds/) (black or white, preferably toasted) - ▢ 2 teaspoons granulated sugar - ▢ 1/2 teaspoon [salt](https://thewoksoflife.com/chinese-spices-condiments/#salt) - ▢ 1 large egg - ▢ 4-5 tablespoons water US Customary Metric #### Instructions ##### Preparing the dough: - If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely. - In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, sesame seeds, sugar, salt, and egg. Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes/chunks. - Knead with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter. - After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out. - Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.) - Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. Keep the dough covered with a clean kitchen towel while shaping. ##### To make a twisted shape: - Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. ##### To make a fan shape: - Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Unfold the rectangle and gently stretch it out slightly. Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. Then press the two loose corners into the middle to form the base of the fan. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. ##### Frying the twists: - Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed). - Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through. - Cool before enjoying for maximum crunchiness\! #### Nutrition Facts Calories: 204kcal (10%) Carbohydrates: 26g (9%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 20mg (7%) Sodium: 203mg (8%) Potassium: 54mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 30IU (1%) Calcium: 34mg (3%) Iron: 2mg (11%) [Nutritional Info Disclaimer]() [Hide Disclaimer]() TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Did You Make This?Tag us on Instagram [@thewoksoflife](https://www.instagram.com/thewoksoflife/) and be sure to follow us on social for more\! [@thewoksoflife](https://www.instagram.com/thewoksoflife/) ### You may also like… - [![The Woks of Life Chinese Zodiac Dog](https://thewoksoflife.com/wp-content/uploads/2020/01/TWOL_chinese-zodiac-13-200x200.png)](https://thewoksoflife.com/chinese-year-of-the-dog/) [Chinese Year of the Dog](https://thewoksoflife.com/chinese-year-of-the-dog/) - [![The Woks of Life Ox Chinese Zodiac Sign](https://thewoksoflife.com/wp-content/uploads/2020/01/TWOL_chinese-zodiac-04-200x200.png)](https://thewoksoflife.com/chinese-year-of-the-ox/) [Chinese Year of the Ox](https://thewoksoflife.com/chinese-year-of-the-ox/) - [![year of the rat Chinese Zodiac sign](https://thewoksoflife.com/wp-content/uploads/2020/01/TWOL_chinese-zodiac-03-200x200.png)](https://thewoksoflife.com/chinese-year-of-the-rat/) [Chinese Year of the Rat](https://thewoksoflife.com/chinese-year-of-the-rat/) - [![The Woks of Life Chinese Zodiac Snake](https://thewoksoflife.com/wp-content/uploads/2020/01/TWOL_chinese-zodiac-08-200x200.png)](https://thewoksoflife.com/chinese-year-of-the-snake/) [Chinese Year of the Snake](https://thewoksoflife.com/chinese-year-of-the-snake/) ![Judy](https://thewoksoflife.com/wp-content/uploads/2020/10/judy-80x80.jpg) About Judy Judy Leung is the matriarch of The Woks of Life family, working on the blog alongside husband Bill and daughters Sarah and Kaitlin. Born in Shanghai, China, she immigrated to the United States at sixteen. Fluent in both English and three Chinese dialects, she also plays the important role of researcher and menu translator! Drawing from over four decades of cooking experience and travel, Judy aims to bring Chinese culinary traditions to readers and preserve recipes that might otherwise be lost to time. Her expertise spans from Shanghainese cooking and everyday homestyle dishes to a variety of regional foodways, showcasing the depth and breadth of Chinese cuisine for a global audience. Over the last decade, she’s helped transform The Woks of Life into what Saveur Magazine has deemed “the internet’s most popular Chinese cooking blog,” co-written a New York Times bestselling cookbook, and become convinced that we will never run out of recipes to share\! This site uses Akismet to reduce spam. 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Readable Markdown	![Chinese New Year Snacks - Fried sesame twists - zha ma ye](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-29.jpg) Chinese sesame twists are delicious Chinese New Year snacks that you can serve alongside peanuts, roasted sunflower or watermelon seeds, and colorful candies as you celebrate with family and friends. ## Memories of Zha Ma Ye I remember eating these twists, or zhà má yè (炸麻叶), in Hubei when I was very little. Besides getting new clothes and red envelopes, zhà má yè was one of the things I most looked forward to. With oil scarce in those days, there was nothing more indulgent than fried food. At last, we could enjoy something crispy and crunchy—sometimes over the course of several days during the two-week-long Spring Festival. It was—and still is—a magical time of year. Little touches like a spread of [Chinese New Year](https://thewoksoflife.com/when-is-chinese-new-year-2022/) snacks make all the difference. The bright, crackling sound of these strips of dough hitting the hot oil signals celebration and togetherness. In fact, these fried twists (along with similar snacks like [mahua](https://en.wikipedia.org/wiki/Mahua_\(snack\))) symbolize reunion. The crunchy sound from eating sesame twists also echoes the sound of firecrackers, ushering out the old and the bad spirits and welcoming the new. Many families in Hubei, Shaanxi, Henan, Chongqing, Anhui, and certain parts of Northern China must have this traditional Chinese New Year snack ready when guests arrive and to give out as gifts. ![Chinese Fried Sesame Twists](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-27.jpg) ## What Are Some Chinese New Year Snacks? Chinese New Year, also known as Spring Festival, is a festive time where family and friends are constantly visiting each other and exchanging gifts and well wishes for the new year. (Check out Bill’s posts on common [Chinese New Ye](https://thewoksoflife.com/chinese-new-year-greetings/)[a](https://thewoksoflife.com/chinese-new-year-greetings/)[r greetings](https://thewoksoflife.com/chinese-new-year-greetings/), with audio recordings of pronunciation in both Cantonese and Mandarin, so you can prepare for these visits!) With all the visiting family and friends, Chinese families put out many snacks, fruits, and candies, not just to keep everyone fed, but also for symbolism\! These crunchy sesame snacks are usually just one item in a spread of many different snacks that put a smile on everyone’s faces. Other Chinese New Year snacks include: - Peanuts (and other nuts or peanut puffs/nut cookies/[peanut brittle](https://thewoksoflife.com/chinese-sesame-peanut-brittle/)): longevity - Roasted sunflower seeds, watermelon seeds, pumpkin seeds: fertility, bearing sons - Dried longans (dragon eye fruit): togetherness - Dried dates: prosperity - Candy (an assortment!) or other dried fruit: happiness, a sweet life - [Nian Gao](https://thewoksoflife.com/nian-gao-recipe/) (sweet rice cake): good fortune, reaching new heights in the year ahead - [Sesame balls](https://thewoksoflife.com/sesame-balls/): happiness, luck - Fried dough twists: reunion ![Chinese New Year Snacks on table](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-28.jpg) ## How to Flavor Your Sesame Twists This is a basic, “original” flavor recipe—just like how I remember them. But you can lean more on the sweet side or the salty side, depending on your taste. Other ways to adjust these to your tastes: add a large pinch of ground white pepper, [five spice powder](https://thewoksoflife.com/chinese-spices-condiments/#five-spice-powder), or Sichuan peppercorn powder to spice things up. ## Tips for Successfully Making Zha Ma Ye - Be sure to roll them very thinly before cutting! They expand after frying. - These can be made in intricate twists or fans, or you can simply fry them as flat pieces once they’re cut. The flat shape was the original intention. After all, the direct translation of the name includes the word, yè (叶), which means “leaf.” - This recipe makes what you see in the photo, give or take a few that got eaten while we were photographing them! So you may want to double or triple the recipe for a bigger crowd. - These turn even crunchier once they’ve cooled. Store them in an airtight container to keep them fresh. It’s best to finish them within 3-4 days. ![](https://thewoksoflife.com/wp-content/uploads/2025/07/asterisk-light.svg) ### Video\! We also have a video showing how to shape these snacks in three different ways! [Click here to jump to the video, right above the recipe card.](https://thewoksoflife.com/chinese-new-year-snacks-sesame-twists/#video) I do hope this recipe will turn zha ma ye from a regional favorite into one that’s enjoyed far and wide. With Chinese New Year coming on fast, this is a great snack to make ahead or bring to a New Year’s gathering. It’s easy to make, delicious, and highly addictive\! ## Recipe InstructionS If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely. ![Toasting black sesame seeds in dry pan](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye.jpg) In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, [sesame seeds](https://thewoksoflife.com/chinese-spices-condiments/#sesame-seeds), sugar, salt, and egg. ![Zha Ma Ye dough ingredients in mixing bowl](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-2.jpg) Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes/chunks. Knead the dough with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter. ![Ball of sesame seed dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-3.jpg) After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out. ![Beginning to roll out sesame dough with rolling pin](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-4.jpg) Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). - ![Rolled sesame dough in rough rectangle shape](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-5.jpg) - ![Measuring dough sheet with ruler](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-6.jpg) The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.) Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. ![Cutting sesame dough into strips](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-8.jpg) - ![Sesame dough cut into strips](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-9.jpg) - ![Sesame dough cut into strips with ruler](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-7.jpg) Keep the dough covered with a clean kitchen towel while making the cuts and folds. ### To make a twisted shape: Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. - ![Flat piece of sesame dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-10.jpg) - ![Sesame dough folded in half](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-11.jpg) Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. - ![Cutting slits into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-14.jpg) - ![Slits cut into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-15.jpg) Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See [video](https://youtu.be/_mCrjV0382o?t=17) for a demonstration.) - ![Shaping zha ma ye](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-16.jpg) - ![Shaping zha ma ye](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-17.jpg) As you assemble them, line them up on a lightly floured surface so they’re not touching. ![Completed shaped sesame twist](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-18.jpg) Here’s what the process looks like if you make 5 slits instead of just 3. The resulting twist looks more intricate: - ![Cut slits into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-12.jpg) - ![Stretching cut sesame dough with hands](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-13.jpg) ![Shaped Zha Ma Ye, or Chinese sesame twist](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-19.jpg) ### To make a fan shape: Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. ![Cutting many slits into dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-20.jpg) Unfold the rectangle and gently stretch it out slightly. ![Stretching cut dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-21.jpg) Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. ![Folding sesame dough into fan shape](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-22.jpg) Then press the two loose corners into the middle to form the base of the fan. (See [video](https://youtu.be/_mCrjV0382o?t=88) for a demonstration.) ![Fan-shaped sesame dough](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-23.jpg) As you assemble them, line them up on a lightly floured surface so they’re not touching. ### Frying the Zha Ma Ye Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed). Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through. ![Frying sesame twists in hot oil](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-24.jpg) Cool before enjoying for maximum crunchiness\! ![Zha Ma Ye - Chinese fried sesame twists](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-25.jpg) ![Zha Ma Ye - Chinese fried sesame twists](https://thewoksoflife.com/wp-content/uploads/2022/01/fried-sesame-twists-zha-ma-ye-26.jpg) ## Watch the Video: ![YouTube video](https://i.ytimg.com/vi/_mCrjV0382o/hqdefault.jpg) ## Recipe Prep: 1 hour 45 minutes Cook: 45 minutes Total: 2 hours 30 minutes - ▢ 1 1/2 cups all-purpose flour - ▢ 1 tablespoon vegetable oil (plus more for frying) - ▢ 2 tablespoons [sesame seeds](https://thewoksoflife.com/sesame-seeds/) (black or white, preferably toasted) - ▢ 2 teaspoons granulated sugar - ▢ 1/2 teaspoon [salt](https://thewoksoflife.com/chinese-spices-condiments/#salt) - ▢ 1 large egg - ▢ 4-5 tablespoons water ##### Preparing the dough: - If you can’t find toasted sesame seeds for this recipe, you can toast them at home. Add them to a small, dry pan, and toast for 3 minutes over medium-low heat. Be careful not to burn them. Cool completely. - In a large mixing bowl (or bowl of a stand mixer fitted with the dough hook), combine the flour, oil, sesame seeds, sugar, salt, and egg. Use a rubber spatula to mix everything together (or turn the mixer on to its lowest setting), then gradually add the water 1 tablespoon at a time until the mixture resembles large flakes/chunks. - Knead with your hands for about 3 minutes to form a rough dough ball. The dough should be on the drier side—not sticky or too soft. If the dough still has a hint of stickiness, knead in a little more flour. Cover the dough with an overturned bowl and let rest for 30 minutes on the counter. - After resting, knead the dough on a lightly floured surface for 2 minutes, or until smooth. Cover and let the dough rest for another 20 minutes, so it’s easy to roll it out. - Use a rolling pin to roll the rested dough on a lightly floured surface into a large thin rectangle sheet that measures about 12×20 inches (30x50cm). The thickness should be just slightly thicker than a sesame seed. (If the dough retracts and is hard to roll out, it needs to rest longer. Cover and let rest for 10-15 minutes more, then continue.) - Sprinkle the surface of the dough with flour, and cut it into 2×4 inch (5×10 cm) pieces for twists, or 2×5 inch (5×13 cm) pieces for the fan shape. Keep the dough covered with a clean kitchen towel while shaping. ##### To make a twisted shape: - Fold a 2×4 inch (5×10 cm) piece of dough in half, with the floured side facing inward. Cut 3 to 5 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Open the fold and loop one end through the middle slit to create a twist, then gently straighten it out. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. ##### To make a fan shape: - Fold a 2×5 inch (5×13 cm) piece of dough in half with the floured side facing inward. Cut 8 to 10 equidistant slits into the folded side of the dough, with ½-inch (1.25cm) of the top edge still intact. Unfold the rectangle and gently stretch it out slightly. Fold the dough in half once again, this time folding one corner of the rectangle to its opposite corner. Then press the two loose corners into the middle to form the base of the fan. (See video for a demonstration.) As you assemble them, line them up on a lightly floured surface so they’re not touching. ##### Frying the twists: - Add about 1½ inches (about 4 cm) of oil in a small pan or pot to reduce the amount of oil you’ll need to use. Heat the oil over medium-high heat until it reaches 350°F/175°C on an instant read thermometer. Be sure to maintain this frying temperature throughout the frying process (increase or reduce the heat as needed). - Fry a few twists at a time for about 7 minutes per batch, or until golden brown. Flip them often to avoid sticking, and for even coloring. Check the oil temperature often; if your heat is too high, they will brown quickly without cooking through. - Cool before enjoying for maximum crunchiness\! Calories: 204kcal (10%) Carbohydrates: 26g (9%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 20mg (7%) Sodium: 203mg (8%) Potassium: 54mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 30IU (1%) Calcium: 34mg (3%) Iron: 2mg (11%) TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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