Peking Pancake Recipe for Duck, Scallions, and Hoisin

Peking pancakes are thin, soft wheat-flour wrappers traditionally served in northern Chinese-style Peking duck meals, filled with duck, scallions, cucumber, and hoisin sauce. This hot-water dough is rolled in pairs and cooked in a dry skillet, making flexible pancakes that are easy to peel apart and sturdy enough to wrap around savory fillings.

Ingredients

This recipe makes 16 small pancakes, enough for about four people as part of a meal with fillings and side dishes. A kitchen scale gives the most consistent dough, but the cup measurements work too; spoon flour into the measuring cup and level it rather than packing it down.

2 cups (250 g) all-purpose flour, plus a little extra for rolling
¾ cup (180 ml) boiling water
¼ teaspoon (1.5 g) fine salt
2 tablespoons (30 ml) toasted or plain sesame oil, for brushing between the paired pancakes

All-purpose flour is the practical choice for these wrappers. The dough needs no yeast, baking powder, or egg: boiling water softens some of the flour’s structure and helps the rolled pancakes stay supple. Sesame oil is traditional in many home versions and adds a gentle nutty aroma; if you do not have it, use a neutral oil such as canola or sunflower oil. The pancakes will taste less fragrant but will still separate and cook well.

Instructions

Mix the hot-water dough. Put the flour and salt in a heatproof bowl. Pour in the boiling water gradually while stirring with a sturdy spoon or chopsticks. Keep mixing until the water is absorbed and the flour forms uneven, shaggy clumps. Different flour brands absorb water a little differently, so do not add extra water at this point just because the dough looks rough.
Cool briefly, then knead. Leave the bowl for 5 minutes so the dough is manageable, then knead in the bowl or on a lightly floured counter for about 8 minutes. Press, fold, and turn the dough until it becomes smooth and fairly soft. If it sticks to your hands, dust your hands and the surface lightly with flour; adding too much extra flour can make the cooked pancakes dry. Shape the dough into a ball, cover the bowl with a plate or damp towel, and let it rest for 30 minutes at room temperature.
Divide and shape. After resting, roll the dough into a short log and cut it into 16 equal pieces. Keep the pieces covered while you work so their surfaces do not dry out. Roll each piece into a ball. Working with two balls at a time, flatten them into small disks, each about 2 inches (5 cm) across.
Brush and stack each pair. Brush one side of one disk with a very thin layer of sesame oil, set the second disk on top, and press them together gently. Use only enough oil to coat the surface; a puddle can make the edges slide while rolling. Repeat with the remaining dough to make eight pairs. Keep the finished pairs covered with a clean towel.
Roll the paired disks thin. Lightly flour the counter and rolling pin. Roll each pair into a round about 6 to 7 inches (15 to 18 cm) across, turning it often and rotating it as you roll so it stays round. Use gentle, even pressure, and avoid forcing the pin at the edges. Set each round under a towel while you roll the rest. The disks may shrink slightly; a short pause under the towel lets the dough relax before another light pass with the pin.
Cook in a dry skillet. Heat a heavy skillet or griddle over medium heat; do not add oil. Cook one paired round for about 30 to 45 seconds, until small bubbles appear and the underside has a few pale golden spots. Flip and cook the other side for another 30 to 45 seconds. If the pancakes brown deeply or become crisp, lower the heat. Transfer the hot round to a plate and carefully peel the two pancakes apart while they are still warm. A thin spatula can help start the edge, but usually the layers separate easily.
Finish and keep covered. Repeat with the remaining seven rounds, adjusting the heat as needed. Stack the separated pancakes and cover them with a clean, slightly damp towel so they stay soft while you finish cooking. Serve warm. If one is a little thicker than the others, it is still useful for wrapping; reserve the thinnest ones for guests who want a more delicate bite.

Tips

Keep the dough covered. Dough exposed to air develops a dry skin that can crack when rolled. Cover both the dough pieces and rolled rounds with a towel or plastic wrap while you work, especially if the room is warm or dry.
Use just a film of oil between the layers. The oil is there to help the cooked pancakes peel apart, not to fry them. Brush it evenly to the edge, but wipe away any visible excess. If the layers refuse to separate, they may have been undercooked; return the pair to the skillet for a few seconds and try again while warm.
Control the skillet temperature. A pan that is too hot browns the outside before the pancakes soften, while a cool pan can make them leathery. Start at medium, watch the first round, and adjust. Pale spots and a few bubbles are the cues to flip, rather than waiting for a dark crust.
Do not over-flour while rolling. A light dusting prevents sticking, but excess flour can burn in the pan and make the wrappers dusty. Brush loose flour off each round before it goes into the skillet, and use a little oil on the counter only if the dough is persistently sticking.

Serving Suggestions

Serve the pancakes warm alongside thinly sliced roast duck, scallions cut into narrow lengths, and cucumber batons. Hoisin sauce is the familiar choice for a Peking duck-style wrap; spread a modest amount on the pancake, add a few pieces of duck and vegetables, then fold the bottom edge up and roll the sides inward. Avoid overfilling: a small amount of each ingredient makes a neater wrap and lets the pancake’s soft, lightly wheaty flavor come through.

For a broader meal, set out the pancakes with a platter of duck, a bowl of sauce, and the vegetables so everyone can assemble their own. They also work with shredded roast chicken, stir-fried mushrooms, or crisp vegetables when duck is not on the menu. These are serving ideas rather than a claim that every regional or household version uses the same fillings; Peking duck accompaniments and pancake styles vary.

Variations

Make them slightly larger. Divide the dough into 12 pieces instead of 16 and roll six paired rounds. The finished pancakes will be bigger and useful for generous wraps, though each one may need a few extra seconds in the skillet. Keep the same thin, even rolling as the goal.

Use neutral oil. Replace sesame oil with canola, sunflower, or another mild cooking oil if sesame is unavailable or its flavor is not wanted. The layers will still peel apart, but the pancakes will have a more neutral aroma. Avoid strongly flavored oils that would compete with the fillings.

Try a different filling. For a meat-free meal, use sautéed mushrooms, shredded cabbage, or crisp tofu with scallions and cucumber. Hoisin is naturally a sweet, savory option, but check the package if you need to avoid a particular ingredient. Keep wet fillings drained so the wrappers do not turn soggy.

Adjust the size for appetizers. Divide the rested dough into 20 small pieces and roll the pairs to about 5 inches (13 cm). Smaller pancakes are easy to serve as two-bite wraps, but they take more rolling and assembly time. Keep the smaller rounds covered just as you would the full-size version.

Storage and Reheating

Let any leftover pancakes cool, then refrigerate them within 2 hours of cooking. Stack them with small pieces of parchment between every few pancakes, seal in an airtight container or bag, and refrigerate for 3 to 4 days. The parchment makes it easier to lift a few at a time without tearing the soft wrappers. Do not leave the stack at room temperature for an extended period, especially when it has been served alongside perishable fillings.

To reheat, sprinkle the stack very lightly with water, wrap it in a clean damp towel, and warm it in a steamer for a few minutes until soft and hot. You can also warm a few at a time in a covered skillet over low heat, turning once. For food safety, reheat leftovers to 165°F (74°C); check the center of the stack with an instant-read thermometer. Avoid prolonged heating, which dries out the edges.

For longer storage, freeze the pancakes in a sealed freezer-safe bag with parchment between them for up to 2 months. Thaw overnight in the refrigerator, then reheat as above. Frozen pancakes may be a little less supple than freshly made ones, but gentle steaming usually restores a good wrapping texture. Store the pancakes separately from duck, vegetables, and sauce so moisture from the fillings does not make them sticky.

Frequently Asked Questions

Are Peking pancakes the same as Mandarin pancakes?

The names are often used for the thin wheat wrappers served with Peking duck, and recipes overlap. Some cooks roll and cook each pancake individually; this method rolls two oiled disks together and separates them after cooking. Household methods and proportions vary, so neither approach should be treated as the only version.

Why are my pancakes tough or chewy?

Common causes are adding too much flour during kneading, skipping the dough rest, rolling the rounds too thick, or cooking them too long. Measure the flour carefully, let the dough rest for the full 30 minutes, and take the paired rounds off the skillet as soon as they have bubbles and pale golden marks. Keep the finished pancakes covered so they do not dry out.

Can I make the dough ahead?

For the best texture, make and cook the pancakes on the same day. If you need to get ahead, the cooked pancakes are more convenient to prepare in advance: cool, stack with parchment, and refrigerate for up to 3 to 4 days. Dough held in the refrigerator can become firmer and less easy to roll, so bring it back toward room temperature and let it relax before shaping.

Do I need a special pan or steamer?

No special equipment is required. A heavy frying pan, skillet, or flat griddle works as long as it heats evenly and is large enough for the rounds. The cooking step uses a dry pan; a steamer is only one convenient way to reheat the pancakes later. A rolling pin helps, but a clean, smooth bottle can work in a pinch.

Can I make these pancakes gluten-free?

This recipe depends on wheat flour’s gluten to make a smooth dough that can be rolled very thin without tearing, so a direct one-for-one swap with a gluten-free flour blend is unlikely to give the same result. Gluten-free blends vary, and some need binders or different liquid amounts. For a reliable gluten-free meal, choose a wrapper recipe specifically developed and tested for gluten-free flour rather than changing this dough casually.

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