Asian Meat Filled Pancakes

Directions

1. Beat Large eggs in large bowl with wire whisk. Combine water, cornstarch, soy sauce and sugar, pour into Large eggs and beat well.
2. Heat 8 inch omelet or possibly crepe pan over medium heat. Brush bottom of pan with 1/2 tsp. oil, reduce heat to low. Beat egg mix, pour 1/4 c. of egg mix into skillet, lifting and tipping pan from side to side to create a thin round pancake. Cook about 1 to 1 1/2 min, or possibly till hard.
3. Carefully lift with spatula and transfer to a sheet of waxed paper.
4. Continue procedure adding 1/2 tsp. oil to pan for each pancake. Place wax paper between each pancake so they won't stick together.
5. Makes 6 pancakes (24 appetizers)
6. MEAT Mix
7. Prepare pancakes.
8. Combine cornstarch, soy sauce and sherry in large bowl. Add in raw beef, raw pork, green onions, ginger and garlic; mix till thoroughly combined.
9. Spread 1/2 c. meat mix proportionately 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 possibly wok of boiling water. Cover and steam 15 min. (For best results, steam all rolls at the same time) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve warm.