Title: Meat Filled Oriental Pancakes
Categories: Appetizer Meat Chinese
Yield: 24 Servings
| ORIENTAL PANCAKES |
| 4 | | Eggs |
| 1/2 | c | Water |
| 3 | tb | Cornstarch |
| 2 | ts | Soy Sauce |
| 1/2 | ts | Sugar |
| 1/2 | ts | Vegetable Oil |
| MEAT FILLING |
| 1 | tb | Cornstarch |
| 3 | tb | Soy Sauce |
| 1 | tb | Dry Sherry |
| 3/4 | lb | Ground Beef |
| 1/2 | lb | Ground Pork |
| 2/3 | c | Chopped Green Onions & Tops |
| 1 | ts | Minced Fresh Ginger Root |
| 1 | | Clove Garlic, Pressed |
ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the
water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat
an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with
vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cupful into
skillet, lifting and tipping pan from side to side to form a thin round
pancake. Cook about 1 to 1-1/2 minutes, or until firm. Carefully lift with
spatula and transfer to a sheet of waxed paper. Continue procedure, adding
1/2 teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT
FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef,
pork, green onions, ginger and garlic; mix until thoroughly combined.
ASSEMBLY: Spread 1/2 cup meat mixture evenly over each pancake, leaving
about a 1/2 inch border on one side. Starting with opposite side, roll up
pancake jelly-roll fashion. Place rolls, seam side down, in single layer,
on heatproof plate; place plate on steamer rack. Set rack in large pot or
wok of boiling water. Cover and steam 15 minutes. (For best results, steam
all rolls at the same time.) Just before serving, cut rolls diagonally into
quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger.