Meat Filled Oriental Pancakes Recipe


Step 1

Beat eggs in a large bowl with a wire whisk.

Step 2

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.

Step 3

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.

Step 4

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


Step 5

Combine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined.


Step 6

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.

Step 7

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.)

Step 8

Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot.

Things You'll Need

---------ORIENTAL PANCAKES--------------
  • 4 Eggs
  • 1/2c Water
  • 3tb Cornstarch
  • 2ts Soy Sauce
  • 1/2ts Sugar
  • 1/2ts Vegetable Oil
------------MEAT FILLING----------------
  • 1tb Cornstarch
  • 3tb Soy Sauce
  • 1tb Dry Sherry
  • 3/4lb Ground Beef
  • 1/2lb Ground Pork
  • 2/3c Chopped Green Onions & Tops
  • 1ts Minced Fresh Ginger Root
  • 1 Clove Garlic, Pressed

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