*  Exported from  MasterCook  *
 
                       MEAT FILLED ORIENTAL PANCAKES
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Appetizers                       Meats
                 Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            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.
  
 
 
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