• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Meat Filled Oriental Pancakes

    Add to MenuAdd to Calendar

    Source: www.cookingrecipes4u.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. --ORIENTAL PANCAKES-- 4 Eggs

    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.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback