Oriental Meat Filled Pancakes

--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

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. ==