Lacy pancake rolls

Ingredients
600 grams | 1 pound 5 ounces | 4 cups plain (all- purpose) flour
30 grams | 1 ounce | 1/4 cup powdered milk 1 teaspoon salt
2 eggs, lightly beaten
1375 ml | 45 fl oz | 51/2 cups water
few drops of yellow food colouring
250 ml | 8 fl oz | 1 cup cooking oil

Method:
1. Sift together plain (all-purpose) flour, powdered milk, and salt in a mixing bowl. Make a well in the centre.

2. Pour eggs in the well and gradually add water, stirring until mixture is smooth. Add a few drops of yellow food colouring and stir well. Strain mixture into another bowl and set aside for 30 minutes.

3. Heat frying pan over moderate heat and when hot, brush it with 1/4 teaspoon of cooking oil.

4. Spoon the mixture with a lacy pancake mould into pan, making circles until there is a lacy pancake. Cook for 2 minutes. Remove and arrange on plate. Repeat until all the mixture is used up. While cooking, do not add more oil if there is still oil in the pan. Continue cooking until pan is dry before adding another 1/4 teaspoon of oil.

5. To fold the pancake, put two layers of pancake on a flat plate. Place a tablespoon of filling in lower half of pancake. Bring bottom edge of pancake over the filling, then fold in both the right and left sides and roll neatly. Place the rolled pancake on a serving dish. Repeat with rest of pancakes and filling.



Potato and Meat Filling:
3 tablespoons cooking oil
2 cloves garlic, peeled and thinly sliced
4 shallots, peeled and thinly sliced
1 cm | 1/2 inch ginger, peeled and finely sliced
1 teaspoon powdered fennel
1 teaspoon powdered cumin
1/2 teaspoon ground white pepper
125 ml | 4 fl oz | 1/2 cup water
250 grams | 9 ounces minced (ground) beef
1 potato, peeled and diced
1 onion, peeled and diced
1 spring onion (scallions), chopped
1 sprig Chinese celery, chopped
1 teaspoon salt

Method
1. Heat cooking oil in a pan. Fry garlic, shallots and ginger until fragrant.

2. Add powdered cumin, powdered fennel, white pepper and water. Stir well until fragrant.

3. Add minced (ground) beef, stir and cover the pan. Simmer for 5 minutes until meat is half-cooked.

4. Add potatoes and cook for 5 more minutes until the potatoes and meat are tender.

5. Add onion, spring onion (scallions) and Chinese celery. Season with salt and cook until dry. Remove from heat and cool.

note:
Minced (ground) beef can be substituted with minced (ground) chicken or mutton (lamb). To serve, garnish with parsley if desired.