Ingredients
- 8 omelet
- 6 pancakes
- 4 eggs
- 1 clove garlic
- 1/4 cupful skillet (into)
- 350 gr beef (ground)
- 130 gr pork (ground)
- 120 ml water
- 80 gr green onions (chopped)
- 45 ml soy sauce
- 32 gr cornstarch
- 16 ml dry sherry
- 10 ml soy sauce
- 2 ml vegetable oil
- 2 gr ginger root (minced fresh)
- 2 gr sugar
- 2 ml oil to for pancake (pan)
FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY: Spread half cup meat mixture evenly over each pancake, leaving about a 1 cm 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.
