Sausage Mixture:
1 pound ground pork sausage
1 1/2 Tablespoon finely chopped garlic
1 1/2 Tablespoon finely chopped fresh ginger
1 1/2 Tablespoon Chinese Hot Mustard
2 Tablespoons seasoned rice vinegar
1 Tablespoon light soy sauce
1 Tablespoon sesame oil
1 Tablespoon Chinese hot oil

Saute the above mixture, breaking up the pork into very small clumps.
Then add the following ingredients and cool to room temperature.

1 8-oz can sliced water chestnuts, drained and chopped
2 Tablespoons Chinese parsley, chopped finely
1 Tablespoon chives, chopped finely

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. Then 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.