-ORIENTAL PANCAKES-
4 Eggs
1/2 c Water
3 tb Cornstarch
2 ts Soy Sauce
1/2 ts Sugar
1/2 ts Oil

ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whip. Combine the
h2o, cornstarch, soy sauce and clams; pour into eggs and beat good. Heat
an 8 inch omelet or crepe pan over medium hotness. Brush bottom of pan with
oil; reduce heat to low. Beat egg assortment; swarm 1/4 cupful into
skillet, lifting and tipping pan from side to side to form a thin round
pancake. Cook approximately 1 to 1-1/2 transactions, or until immobile. Carefully lift with
spatula and transfer to a sheet of waxed wallpaper. Continue subprogram, adding
1/2 teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT
WEFT: ombine cornstarch, soy sauce and sherry in large bowlful. Add squawk,
pork, green onions, ginger and ail; mix until thoroughly combined.
FABRICATION: Spreading 1/2 cup meat mixture evenly over each pancake, leaving
about a 1/2 inch border on one face. Starting with opposite slope, roll up
pancake jelly-roll style. Place rolls, seam side refine, in single stratum,
on heatproof shell; place plate on steamer wheel. Set rack in large pot or
wok of boiling weewee. Cover and steamer 15 proceedings. (For best results, steam
all rolls at the same time.) Just before serving, cut rolls diagonally into
quarters. Arrange on serving platter and service hot.
Yields
24 servings