Meat Filled Oriental Pancakes
Recipe
- Title:
- Meat Filled Oriental Pancakes
- Categories:
- Appetizers, Meats, Chinese
- Yield:
- 24 servings
Ingredients
ORIENTAL PANCAKES
- 4
- Eggs
- 2 ts Soy Sauce
- 1/2 c Water
- 1/2 ts Sugar
- 3 tb Cornstarch
- 1/2 ts Vegetable Oil
Ingredients
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
Directions
- 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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