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.