Meat-Filled Oriental Pancakes

  1. Prepare Oriental pancakes (recipe follows).
  2. Combine cornstarch, soy sauce, and sherry in large bowl.
  3. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined.
  4. Spread 1/2 cup of meat mixture evenly over each pancake, leaving about a 1/2-inch border on 1 side.
  5. Starting with opposite side, roll up pancake jelly-roll fashion.
  6. Place rolls, seam side down, in single layer, on heatproof plate; place plate on steamer rack.
  7. Set rack in large pot or (wok) of boiling water.
  8. Cover and steam 15 minutes.
  9. (For best results, steam all rolls at the same time).
  10. Just before serving, cut rolls diagonally into quarters.
  11. Arrange on serving platter and serve hot.
  12. Serving sizes are for appetizers.
  13. Time does not include time for making pancakes.
  14. Times do include steaming time.
  15. For Oriental Pancakes:.
  16. Beat eggs in large bowl with wire whisk.
  17. Combine water, cornstarch, soy sauce and sugar; pour into eggs and beat well.
  18. Heat an 8-inch omelet or crepe pan over medium heat.
  19. Brush bottom of pan with 1/2 teaspoons vegetable oil; reduce heat to low.
  20. Beat egg mixture; pour 1/4 cupful into skillet, lifting and tipping pan from side to side to form a thin, round pancake.
  21. Cook from 1 to 1 1/2 minutes, or til firm.
  22. Carefully lift with spatula and transfer to a sheet of waxed paper.
  23. Continue procedure, adding 1/2 teaspoon vegetable oil to pan for each pancake.
  24. Makes 6 pancakes.
  25. Times are approximate for pancakes.

cornstarch, soy sauce, sherry, ground beef, ground pork, green onion, fresh gingerroot, garlic, eggs, water, cornstarch, soy sauce, sugar, vegetable oil

Taken from www.food.com/recipe/meat-filled-oriental-pancakes-170885 (may not work)

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