Oriental Meat Filled Pancakes Recipe
For the pancakes:
4 Eggs
1/2 tsp. Sugar
1/2 cup of Water
2 tsps. Soy sauce
3 tbsps. Cornstarch
3 tsps. vegetable or peanut oil, divided
For the meat filling:
6 pcs.Oriental pancakes
3 tbsps. Soy sauce
3/4 lb. Ground beef
1 tsp. fresh ginger root, minced
1 tbsp. Cornstarch
1 pressed clove of Garlic
1/2 lb. Ground pork
1 tbsp. Dry sherry
2/3 cup green onions & tops, chopped
In a big bowl, beat the eggs using a wire whisk. Mix together sugar, soy sauce, cornstarch and water then add this mixture to the beaten eggs & mix well.
Heat an 8-inch crepe or omelet pan on medium flame and brush the pan’s bottom with around 1/2 tsp. of oil then lower the heat to around low.
Again, beat the egg mixture and pour about 1/4 cup of it in the skillet and swirl it around so that the result is a very round & thin pancake. Allow to cook for 1-1.5 min. until it has firmed up.
Gently lift it out using a spatule and place onto wax paper. Just do the same thing again and always with 1/2 tsp. of oil for 1 pancake.
Put wax paper between each sheet of pancake to prevent them from sticking to one another. This recipe makes around six pancakes (about 24 pcs. of appetizers).
To make the filling: Just prepare the pancakes. In a big bowl, mix together sherry, soy sauce and cornstarch then add in garlic, ginger, green onions, pork and beef and mix everything well.
Evenly spread about half a cup of the meaty mixture on each pancake but leave half an inch at its edges to act as borders.
Start with the opposite side, roll the pancake up like a jelly roll then place the rolls with the seam sides facing down in 1 layer onto a plate that is heatproof.
Put the plate onto the rack of the steamer and place the rack inside a big pot or inside a wok that has boiling water.
Steam it covered for 15 mins. Prior to serving them up, slice rolls in quarters diagonally then arrange them onto a serving dish or platter while still hot.
