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