Oriental meat filled pancakes
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Oriental meat filled pancakes
  Meat    Pancakes    Chinese    Pork    Appetizers    Snacks  
Last updated 6/12/2012 12:47:13 AM. Recipe ID 7823. Report a problem with this recipe.
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      Title: Oriental meat filled pancakes
 Categories: Chinese, Pork, Appetizers, Snacks
      Yield: 2 Dozen
 
MMMMM--------------------------PANCAKES-------------------------------
      4    Eggs
    1/2 c  Water
      3 tb Cornstarch
      2 ts Soy sauce
    1/2 ts Sugar
      3 ts Peanut or Veg. oil, divided

MMMMM------------------------MEAT FILLING-----------------------------
      6    Oriental pancakes
      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    Garlic clove, pressed
 
  Beat eggs in large bowl with wire whisk.  Combine water, cornstarch,
  soy sauce and sugar, pour into eggs and beat well.
  
  Heat 8 inch omelet or crepe pan over medium heat. Brush bottom of pan
  with 1/2 teaspoon oil, reduce heat to low. Beat egg mixture, pour 1/4
  cup of egg mixture 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 oil to pan for
  each pancake. Place wax paper between each pancake so they will not
  stick together.
  
  Makes 6 pancakes (24 appetizers)
  
  MEAT MIXTURE
  
  Prepare pancakes.
  
  Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef,
  raw pork, green onions, ginger and garlic; mix until thoroughly
  combined.
  
  Spread 1/2 cup meat mixture evenly over each pancake, leaving about
  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.
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 




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Recipe ID 7823 (Apr 03, 2005)

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