Oriental Meat Filled Pancakes

-MEAT FILLING-
6 Oriental pancakes 1/2 lb Ground pork
1 tb Cornstarch 2/3 c Chopped green onions & tops
3 tb Soy sauce 1 ts Minced fresh ginger root
1 tb Dry sherry 1 Garlic clove, pressed
3/4 lb Ground beef

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.