Recipe - Meat Filled Oriental Pancakes

ORIENTAL PANCAKES
4 Eggs
One half cup Water
3 tablespoon Cornstarch
2 teaspoon Soy Sauce
One half teaspoon Sugar
One half teaspoon Vegetable Oil

MEAT FILLING
1 tablespoon Cornstarch
3 tablespoon Soy Sauce
1 tablespoon Dry Sherry
Three fourths pound Ground Beef
One half pound Ground Pork
2/3 cup Chopped Green Onions & Tops
1 teaspoon 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 One fourth cupful into skillet,
lifting and tipping pan from side to side to form a
thin round pancake. Cook about 1 to 1One half minutes, or
until firm. Carefully lift with spatula and transfer
to a sheet of waxed paper. Continue procedure, adding
One half 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 One half cup meat mixture evenly
over each pancake, leaving about a One half inch border on
one side. Starting with opposite side, roll up pancake
jellyroll 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini