Oriental Meat Filled Pancakes

-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.