These thin, soft wheat pancakes are the classic-style wrappers served with Chinese roast duck, including Peking-style duck. A simple hot-water dough makes them pliable enough to wrap around duck, scallions, cucumber, and sauce without competing with the savory filling; household methods and thicknesses vary.
Ingredients
- 2 cups (250 g) all-purpose flour, plus 1 tablespoon (8 g) for dusting
- ⅔ cup (160 ml) just-boiled water
- 2 tablespoons (30 ml) cool water
- ½ teaspoon (3 g) fine salt
- 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil, for brushing between paired dough rounds
Instructions
- Mix the dough. Put the flour in a heatproof mixing bowl. Dissolve the salt in the just-boiled water, then pour it gradually over the flour while stirring with chopsticks or a sturdy spoon. The hot water partially cooks the flour, helping make the finished pancakes tender and flexible. Once the mixture is cool enough to handle, add the cool water a little at a time and bring the shaggy pieces together. You may not need every drop; stop when there is no loose dry flour and the dough feels soft but not wet.
- Knead and rest. Turn the dough onto a lightly floured counter and knead for about 5 minutes, until it becomes fairly smooth. It should feel supple, with a little tack but not cling heavily to your hands. Cover the dough with an inverted bowl or a clean, slightly damp towel and let it rest for 30 minutes at room temperature. This rest relaxes the gluten so the small rounds roll out without springing back.
- Divide and shape. Roll the rested dough into a thick rope and cut it into 32 equal pieces. Keep the pieces covered as you work so their surfaces do not dry out. Roll each piece into a small ball, then flatten it into a disc about 1½ inches (4 cm) wide. If the dough sticks, dust the counter very lightly with the reserved flour rather than adding a lot; excess flour can make the cooked pancakes dry.
- Pair the rounds. Brush one side of 16 discs with a thin film of neutral oil. Place an un-oiled disc on top of each, making 16 pairs with the oiled sides together. Press each pair gently to help it hold. The oil prevents the two layers from sticking during cooking, so they can be separated afterward into two very thin pancakes. Avoid letting oil spill out around the edges, where it can make the rounds slide while rolling.
- Roll the paired pancakes. On a lightly floured counter, roll each pair into a circle about 6 to 7 inches (15 to 18 cm) across. Turn the pair occasionally and rotate it as you roll to keep it round; use light, even pressure so one layer does not become much thinner than the other. Stack the rolled pairs between clean towels or under a cover while you finish, and do not leave them exposed to air for long.
- Heat the pan and cook. Set a dry, heavy skillet over medium heat and allow about 2 minutes for it to warm. Cook one paired round at a time, without adding oil, for about 45 seconds on the first side and 45 seconds on the second. Look for pale golden spots and a surface that has lost its raw, floury appearance; the pancakes should remain soft, not crisp or deeply browned. Adjust the heat if they color too quickly or take much longer than 90 seconds.
- Separate and keep covered. Transfer each hot pair to a plate. While it is still warm enough to handle, gently peel the two thin pancakes apart, starting at the edge. If they resist, return the pair to the pan for another 10 to 15 seconds rather than pulling hard and tearing it. Stack the separated pancakes under a clean, slightly damp towel to keep them flexible while the remaining pairs cook. The cooking time is about 24 minutes for 16 pairs, plus roughly 2 minutes to preheat the skillet.
- Serve warm. Bring the stack to the table covered, then let everyone fill a pancake with small pieces of roasted duck and their preferred accompaniments. If the pancakes cool before serving, rewarm them briefly as described under Storage and Reheating.
Tips
- Control the water by feel. Flour absorbs differently depending on its brand, humidity, and how it is measured. Add the cool water gradually and stop as soon as the dough comes together; a slightly soft dough rolls more easily than a stiff one, but a sticky dough will be difficult to pair and peel.
- Keep dough covered. The small dough pieces and rolled pairs can form a dry skin quickly. Cover whatever you are not actively shaping with a towel or inverted bowl. If a round develops a dry edge, lightly dampen your fingertips and smooth it before rolling rather than adding extra water to the whole batch.
- Use a restrained dusting. A little flour prevents sticking, but too much left on the pancakes can scorch in the pan and leave a dry taste. Brush or shake excess flour from each rolled pair before cooking. A nonstick or well-seasoned skillet makes handling easier, though a heavy stainless-steel or cast-iron skillet also works.
- Oil only the inner faces. Brush a very thin coating between each pair, not over the outside. Too much oil can make the layers slide apart as you roll, while too little can make them hard to separate after cooking. Neutral oil keeps the wrapper mild; toasted sesame oil is possible, but its stronger flavor will be noticeable beside the duck.
Serving Suggestions
Set out warm pancakes with thinly sliced roasted duck, including some crisp skin, and a few fresh accompaniments. Scallions cut into narrow strips and cucumber cut into matchsticks add a cool, crisp contrast. Hoisin sauce is a familiar choice for duck pancakes; use a small amount so the sweet, savory sauce does not overwhelm the meat. If you prefer a brighter, less sweet filling, offer plum sauce or a little soy-based dipping sauce on the side.
To assemble, spread a modest dab of sauce down the center of a pancake, add duck and a few strips of scallion and cucumber, then fold the bottom edge up and roll or fold the sides inward. Do not overfill: these wrappers are thin and are meant to hold a small, balanced bite. For a shared meal, keep the stack covered and arrange the fillings in separate dishes so each person can build a wrap at the table. A simple green vegetable or a light soup can round out the meal without making the pancakes feel like a heavy side.
Variations
Use a little whole-wheat flour. Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour, keeping the total flour at 2 cups (250 g). The pancakes will taste nuttier and may be a little less tender. Add the cool water gradually, since whole-wheat flour can absorb more liquid, and allow the full rest so the dough is easier to roll.
Make them slightly thicker. Roll the paired rounds closer to 6 inches (15 cm) and leave them a touch thicker if you want sturdier wrappers for generous fillings. They will need a little longer in the skillet, so judge by the disappearance of the raw look and pale golden spots rather than relying only on the clock. Thick wrappers will be less delicate than the very thin version.
Add a subtle sesame note. Replace the neutral oil with untoasted sesame oil for brushing if you want a mild nutty aroma. Toasted sesame oil has a much more assertive flavor and can dominate the duck, so use it sparingly or mix 1 teaspoon (5 ml) toasted sesame oil with 1 tablespoon (15 ml) neutral oil. This is a flavor variation rather than a traditional requirement.
Make individual rounds without pairing. For a simpler technique, divide the dough into 16 pieces and roll each into a 6- to 7-inch (15- to 18-cm) round. Cook each round directly in the dry skillet, turning once. These will be thicker and more like small flatbreads than the characteristic two-layer pancakes, but they are easier to handle if peeling paired rounds feels fiddly.
Storage and Reheating
Keep cooked pancakes stacked and covered at room temperature only while serving. Refrigerate them within 2 hours of cooking, wrapped well or placed in an airtight container, for up to 3 to 4 days. To prevent sticking, place a small piece of parchment between pancakes if the stack is cold and the layers cling. For longer storage, freeze the separated pancakes in a tightly sealed freezer-safe bag with parchment between them for up to 2 months for best quality. Thaw in the refrigerator or separate them while still partly frozen.
To reheat a small stack, wrap it in a barely damp paper towel and microwave in short bursts until hot and pliable, or warm the pancakes in a covered skillet over low heat with a few drops of water in the pan. Avoid prolonged dry heating, which makes thin wrappers brittle. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); if reheating a larger stack, check the center with a food thermometer and return it to the heat if needed. Serve promptly once warm.
Frequently Asked Questions
Are these the same as Peking duck pancakes?
They are the same general style: thin wheat pancakes served as wrappers with roast duck and accompaniments. Recipes differ in water temperature, dough handling, size, and whether the rounds are paired and separated. This recipe uses the paired-round method to create thin, soft layers with ordinary home equipment.
Can I make the pancakes ahead?
Yes. Cook and separate them, let them cool, then refrigerate or freeze as directed above. Reheat them covered shortly before serving. You can also prepare and cover the dough for a short advance period, but the most reliable make-ahead option is to cook the pancakes, since shaped raw rounds can dry out or stick if stored carelessly.
Why are my pancakes tough or rubbery?
Common causes are adding too much flour while kneading, skipping the dough rest, or rolling the paired rounds too thick. Measure the flour without packing it, let the covered dough rest for the full 30 minutes, and use a light touch when rolling. Cooking too long can also dry them; remove each pair once it has pale spots and no longer looks raw.
Why will the two layers not separate?
The pancakes may need a little more time in the pan, or the inner surfaces may not have been coated evenly with oil. Cook the pair for another 10 to 15 seconds, then peel it apart while warm, starting at one edge. Next time, brush a thin, continuous film between the layers and keep the oil away from their outer rims.
Can I use these with something besides duck?
Yes. Their mild flavor and flexible texture also work with shredded roast chicken, crisp vegetables, or tofu, along with scallions, cucumber, and a sauce suited to the filling. If using leftover cooked poultry, reheat it separately to 165°F (74°C) before serving; keep wet fillings modest so they do not soften the pancakes.
Do I need a steamer?
No. The paired rounds cook in a dry skillet and separate into two pancakes afterward, so no steamer is needed. A covered skillet can be useful when gently reheating a stack, but it is not part of the cooking method. A standard frying pan is sufficient as long as it heats evenly.
Related
- Curry Udon Recipe: Japanese Curry Noodles at Home
- Curry Leaf Garlic Butter: Recipe and Serving Ideas
- Curry Broth with Tofu, Udon, Carrots & Mushrooms
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).