-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.
Yields
24 Servings