ORIENTAL PANCAKES
4 Eggs 2 ts Soy Sauce
1/2 c Water 1/2 ts Sugar
3 tb Cornstarch 1/2 ts Vegetable Oil
-MEAT FILLING-
1 tb Cornstarch 1/2 lb Ground Pork
3 tb Soy Sauce 2/3 c Chopped Green Onions & Tops
1 tb Dry Sherry 1 ts Minced Fresh Ginger Root
3/4 lb Ground Beef 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