Meat Filled Oriental Pancakes

Recipe Ingredients

		Oriental Pancakes
4		Eggs
1/2 cup	118ml	Water
3 tablespoons	45ml	Cornstarch
2 teaspoons	10ml	Soy sauce
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Vegetable oil
		Meat Filling
1 tablespoon	15ml	Cornstarch
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Dry sherry
3/4 lb	340g / 11oz	Ground beef
1/2 lb	227g / 8oz	Ground pork
2/3 cup	41g / 1.4oz	Chopped green onions and tops
1 teaspoon	5ml	Minced fresh ginger root
1		Garlic - pressed

Recipe Instructions

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: combine 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.

Source:
The Parenting Cookbook by Kathy Gunst

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