---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork, Appetizers, Snacks
       Yield: 2 dozen
       4    Eggs
     1/2 c  Water
       3 tb Cornstarch
       2 ts Soy sauce
     1/2 ts Sugar
       3 ts Peanut or Veg. oil, divided
 -----------------------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)
   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.
   == Courtesy of Dale & Gail Shipp, Columbia Md. ==