Ingredients Jump to Instructions ↓


  2. 1/2 c Water

  3. 3 tb Cornstarch

  4. 2 ts Soy Sauce

  5. 1/2 ts Sugar

  6. 1/2 ts Vegetable Oil

  7. --MEAT FILLING-- 1 tb Cornstarch

  8. 3 tb Soy Sauce

  9. 1 tb Dry Sherry

  10. 3/4 lb Ground Beef

  11. 1/2 lb Ground Pork

  12. 2/3 c Chopped Green Onions & Tops

  13. 1 ts Minced Fresh Ginger Root

  14. 1 Clove Garlic, Pressed

  15. 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with vegetable oil; reduce heat to low. Beat egg mixture; pour

  16. 1/4 cupful 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

  17. 1/2 teaspoon of oil to pan for each pancake. Makes

  18. 6 pancakes. MEAT

Instructions Jump to Ingredients ↑

  1. FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY: 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. 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. Typed by Syd Bigger.


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