Ingredients

1 pound ground pork sausage

1-1/2 Tablespoons finely chopped garlic

1-1/2 Tablespoons finely chopped ginger

1-1/2 Tablespoons Chinese hot mustard

2 Tablespoons seasoned rice vinegar

1 Tablespoon light soy sauce

1 Tablespoon sesame oil

1 Tablespoon Chinese hot oil

One 8-ounce can sliced water chestnuts, drained and chopped

2 Tablespoons Chinese parsley, chopped finely

1 Tablespoon chives, chopped finely

Sourdough Refrigerator Biscuit dough

Saute the sausage, garlic, ginger, hot mustard, rice vinegar, soy sauce, sesame oil, and hot oil, breaking up the pork into very small clumps. Then add the water chestnuts, Chinese parsley, and chives and cool to room temperature.

Forming the rolls: Using Sourdough Refrigerator Biscuit dough, roll out a fistful of dough on a lightly floured surface to a thickness of about 1/4 inch. Cut rounds of about 2-1/2 inches. Then roll each round again to make it thinner still. Place about a Tablespoon of the sausage mixture in the center of the dough. Gather up the ends and pinch to form a sealed ball. Place on a greased baking sheet. Before baking, brush each roll with an egg wash (one egg yolk plus two teaspoons of cream) and top with sesame seeds. Bake in a 375-degree preheated oven for about 18 minutes until nicely golden brown. Serve warm.

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• The Shelburne Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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