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This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used.
- 1 lb ground pork sausage (Jimmy Dean Hot Style)
- 1 bunch green onion, rough chopped
- 5 garlic cloves, minced
- 3 tablespoons sake or 3 tablespoons white wine
- 2 tablespoons chili oil
- 2 tablespoons szechuan peppercorns, ground
- 2 tablespoons balsamic vinegar
- 3 teaspoons sugar
- 1 (17 1/3 ounce) can refrigerated biscuits (Pillsbury Grands! Homestyle)
- Heat oven to 375°F.
- Cook sausage into ground bits and drain grease.
- While pork is cooking, chop onions and garlic. Add to sausage.
- Add white wine and vinegar. Add sugar. Stir well.
- Add chili oil and Peppercorns. Stir well.
- Once most of liquid has been absorbed by meat, prepare dough.
- Separate dough into 8 biscuits. Press or roll each into 6-inch round.
- Divide filling evenly onto half of each biscuit round to within 1/4 inch of edge.
- Fold dough round over filling; press edges to seal. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until edges are golden brown.
- Immediately remove sandwiches from cookie sheet. Serve warm or cool down and serve later cold.