For marinade, combine 1 teaspoon cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry in large bowl. Add meat; stir to coat. Let stand 30 minutes.

Meanwhile, place dried mushrooms and wood ears in small bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard mushroom stems; cut caps into thin slices.

Pinch out hard nobs from center of wood ears; discard. Cut wood ears into thin strips.

For sauce, combine remaining 3 teaspoons cornstarch, 6 teaspoons soy sauce and 3 teaspoons sherry in small bowl. Add water, sugar and sesame oil; mix well.

Heat 1/2 teaspoon vegetable oil in small nonstick skillet over medium-high heat. Add 1/2 of eggs, tilting skillet to cover bottom. Cook eggs just until set. Loosen edges and turn omelet over; cook 5 seconds. Remove omelet from skillet. Repeat with another 1/2 teaspoon vegetable oil and remaining eggs.

When omelets are cool, cut in half. Stack halves; cut crosswise into thin strips.

Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in ginger. Add meat; stir-fry until meat is no longer pink in center, about 2 minutes. Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth; stir-fry 2 minutes. Add bean sprouts and onions; stir-fry 1 minute.

Stir cornstarch mixture; add to wok. Cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips.

To serve, spread about 2 teaspoons hoisin sauce onto each pancake. Spoon about 3 tablespoons pork mixture down center. Fold over bottom; roll up.

Place flour in bowl; make well in center. Pour in boiling water.

Stir flour mixture with wooden spoon until dough looks like lumpy meal.

Press dough into ball. On lightly floured surface, knead dough until smooth and satiny, about 5 minutes. Cover with clean towel and let rest 30 minutes.

Roll dough into 10-inch long log. Cut into 1-inch pieces; cover with plastic wrap.

Cut each piece of dough in half, keeping remaining dough pieces covered. Roll each half into ball; flatten slightly. On lightly floured surface, roll each dough piece into 3-inch circle; brush with small amount of sesame oil. Stack two dough circles together, oil-side in.

Roll the pair of dough circles together into 6- to 7-inch circle with rolling pin; cover and set aside. Repeat with remaining dough, keeping remaining dough pieces covered.

Heat nonstick skillet over medium-low heat. Cook pancakes, one pair at a time, turning every 30 seconds, until cakes are flecked with brown and feel dry, 2 to 3 minutes. (Be careful not to overcook pancakes or they will become brittle.)

Remove pancakes from pan. Separate each pancake into two pancakes while still hot. Stack pancakes on plate; keep covered while cooking remaining pancakes. Fold pancakes into quarters and arrange in serving basket. Serve immediately.