ORIENTAL MEAT FILLED PANCAKES

ORIENTAL MEAT FILLED PANCAKES

-----PANCAKES-----
4 Eggs
1/2 cup Water
3 tablespoons Cornstarch
2 teaspoons Soy sauce
1/2 teaspoon Sugar
3 teaspoons Peanut or Veg. oil -- divided

-----MEAT FILLING-----
6 Oriental pancakes
1 tablespoon Cornstarch
3 tablespoons Soy sauce
1 tablespoon Dry sherry
3/4 pound Ground beef
1/2 pound Ground pork
2/3 cup Chopped green onions & tops
1 teaspoon Minced fresh ginger root
1 Garlic clove -- pressed

Beat eggs in large bowl with wire whisk. Combine water, cornstarch,
soy sauce and sugar, pour into eggs and beat well.

Heat 8 inch omelet or crepe pan over medium heat.

Brush bottom of pan with 1/2 teaspoon oil, reduce heat to low. Beat
egg mixture, pour 1/4 cup of egg mixture 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 oil to pan for each pancake.
Place wax paper between each pancake so they will not stick together.
Makes 6 pancakes (24 appetizers)

MEAT MIXTURE Prepare pancakes.

Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef,
raw pork, green onions, ginger and garlic; mix until thoroughly
combined. Spread 1/2 cup meat mixture evenly over each pancake, leaving
about 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.