Meat-filled Oriental Pancakes

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 3/4 lb ground beef
• 1/2 lb ground lamb
• 2/3 cup green onion, and tops
• 1 teaspoon minced fresh gingerroot
• 1 garlic clove, pressed
• 4 eggs
• 1/2 cup water
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• vegetable oil, for skillet

Recipe

• 1 prepare oriental pancakes (recipe follows).
• 2 combine cornstarch, soy sauce, and sherry in large bowl. add beef, lamb, green onions, ginger and garlic; mix until thoroughly combined.
• 3 spread 1/2 cup of meat mixture evenly over each pancake, leaving about a 1/2-inch border on 1 side.
• 4 starting with opposite side, roll up pancake jelly-roll fashion.
• 5 place rolls, seam side down, in single layer, on heatproof plate; place plate on steamer rack.
• 6 set rack in large pot or (wok) of boiling water.
• 7 cover and steam 15 minutes. (for best results, steam all rolls at the same time).
• 8 just before serving, cut rolls diagonally into quarters.
• 9 arrange on serving platter and serve hot.
• 10 serving sizes are for appetizers.
• 11 time does not include time for making pancakes. times do include steaming time.
• 12 for oriental pancakes:.
• 13 beat eggs in large bowl with wire whisk.
• 14 combine water, cornstarch, soy sauce and sugar; pour into eggs and beat well.
• 15 heat an 8-inch omelet or crepe pan over medium heat.
• 16 brush bottom of pan with 1/2 teaspoons vegetable oil; reduce heat to low.
• 17 beat egg mixture; pour 1/4 cupful into skillet, lifting and tipping pan from side to side to form a thin, round pancake.
• 18 cook from 1 to 1 1/2 minutes, or til firm.
• 19 carefully lift with spatula and transfer to a sheet of waxed paper.
• 20 continue procedure, adding 1/2 teaspoon vegetable oil to pan for each pancake.
• 21 makes 6 pancakes.
• 22 times are approximate for pancakes.