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Measurements
    Title: MEAT FILLED ORIENTAL PANCAKES
 Categories: Appetizers, Meats, Chinese
      Yield: 24 servings
 
---------------------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 ts 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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