Peking duck is traditionally served with soft, thin wheat-flour pancakes, often called Mandarin pancakes or bao bing, rather than rice paper or a thick steamed bun. Their mild flavor and flexible texture make them easy to wrap around duck, scallions, cucumber, and hoisin sauce.
Ingredients
- 2 cups (250 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
- ¾ cup (180 ml) hot water, about 180°F (82°C), not boiling
- ¼ teaspoon (1.5 g) fine salt
- 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil, for brushing between the paired dough rounds
Instructions
- Mix the dough. Put the flour and salt in a heatproof bowl. Pour in the hot water gradually while stirring with chopsticks or a sturdy spoon. When the mixture looks shaggy and no dry patches remain, let it cool until comfortable to handle, about 3 to 5 minutes. Hot water partially softens the flour’s proteins, helping the finished pancakes stay tender and pliable instead of springy like a cold-water dough.
- Knead and rest. Turn the dough onto a clean work surface and knead for about 5 minutes, until smooth. If it feels slightly tacky, dust your hands and the surface sparingly; too much extra flour can make the pancakes dry. Shape the dough into a ball, return it to the bowl, cover with a damp towel or plate, and rest for 30 minutes. This wait relaxes the dough so it rolls out without continually shrinking back.
- Divide and shape. Roll the rested dough into a short log. Cut it into 12 equal pieces, then roll each piece into a ball. Keep the dough balls covered as you work so their surfaces do not dry out. Flatten each ball into a small disc about 2 inches (5 cm) across. A little variation in size is fine; even thickness matters more than perfect circles.
- Make six pairs. Brush the top of six discs lightly with neutral oil. Place an un-oiled disc on each oiled one, making six pairs with the oiled sides together. The thin film of oil keeps each pair from bonding, so the pancakes can be separated after cooking. Do not pour oil into the skillet; these pancakes cook on a dry surface.
- Roll the paired rounds. On a lightly floured surface, roll each pair from the center outward, turning it as needed, until it forms a thin circle about 6 to 7 inches (15 to 18 cm) wide. Aim for an even thickness, especially at the edges. If the dough keeps pulling smaller, cover it and let it relax for 5 minutes rather than forcing it. Stack the rolled pairs under a towel while you heat the skillet.
- Cook the pancakes. Heat a dry skillet or griddle over medium-low heat. Add one rolled pair and cook for about 45 to 60 seconds, until small bubbles appear and the underside has a few pale golden spots. Flip and cook the other side for about 30 to 45 seconds. The pancakes should remain soft and flexible; dark, crisp patches usually mean the pan is too hot. Repeat with the remaining pairs, adjusting the heat as needed. Allow about 18 minutes for cooking all six pairs, including handling.
- Separate and cover. While each pair is still warm, carefully peel the two pancakes apart, starting at the edge. If one sticks, return the pair to the warm skillet for a few seconds rather than tearing it. Stack the separated pancakes and keep them wrapped in a clean towel until serving. They are ready to fill once they are warm and supple.
Tips
- Use genuinely hot water, not boiling water. Water around 180°F (82°C) is hot enough to make a tender dough but easier to handle than a full boil. If you only have a kettle, let freshly boiled water stand for a few minutes before measuring it.
- Keep unused dough covered. A dry skin makes rounds harder to roll and can leave cracked edges. Cover the dough balls and rolled pairs with a barely damp towel while you work; avoid a soaking-wet towel, which can make their surfaces sticky.
- Brush oil in a thin, even layer. Too little can make the paired pancakes difficult to separate; too much can make them slippery and greasy. Neutral oil is a dependable choice. Toasted sesame oil has a stronger flavor and can be used sparingly, but it may distract from the duck and sauce.
- Control the skillet temperature. A moderate, steady heat cooks the layers through without drying them out. If the pancakes brown quickly or turn crisp, lower the heat. If they stay pale and doughy after a minute, raise it slightly and give the pan time to recover between batches.
Serving Suggestions
Serve these pancakes warm beside sliced Peking duck, thin matchsticks of cucumber, and scallions cut into short strips. Hoisin sauce is a common accompaniment; spoon a small amount onto each pancake, add the duck and vegetables, then fold or roll it into a loose parcel. The wrappers are deliberately mild, so they balance the duck’s savory flavor and any sweet, salty sauce rather than competing with them.
For a meal, arrange the pancakes in a covered basket or on a plate under a clean towel so they stay soft while everyone assembles their own. Put the fillings and sauce in separate serving dishes, and avoid filling the pancakes too far ahead: moisture from the sauce and vegetables can make a thin wrapper soggy. If serving a crowd, warm the pancakes in batches and bring out fresh stacks as needed.
These are wrappers, not a recipe for roasting duck. Peking duck is a Beijing-style dish with a long-established place in Chinese cooking, but ways of preparing and serving it vary. At home, the pancake platter may include only duck and scallions, or it may offer cucumber and other accompaniments too. The thin wheat pancake remains a familiar way to serve the duck.
Variations
Use whole-wheat flour for part of the dough. Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour and keep the total flour at 2 cups (250 g). The pancakes will have a nuttier taste and may be a little less delicate. Add water a teaspoon at a time if the dough feels dry, since whole-wheat flour can absorb more liquid.
Try a steamed approach. Some home and regional versions use steamed wheat-flour pancakes rather than rounds cooked on a griddle. The texture and method differ, so follow a recipe designed for steamed wrappers rather than placing these griddle-cooked pairs in a steamer. This recipe’s paired-round technique is useful because it produces two thin pancakes from one rolled piece.
Make smaller wrappers. Divide the dough into 16 pieces instead of 12 and roll the paired rounds to about 5 inches (13 cm). Smaller pancakes are easier to handle for snack-size portions, though they take slightly longer to shape. Keep the cooking heat moderate and use the same visual cues for doneness.
Change the oil carefully. Neutral oil keeps the dough’s flavor subtle. A little toasted sesame oil between the layers gives the pancakes a more noticeable aroma, but use it sparingly or mix it with neutral oil. If you have no brush, spread the oil with clean fingertips; the aim is a very thin coating, not a puddle.
Storage and Reheating
Let extra pancakes cool, then refrigerate them within 2 hours in an airtight container or a tightly wrapped stack. Separate any pancakes that are sticking with pieces of parchment, or keep the original pairs together and peel them apart after reheating. They keep for 3 to 4 days in the refrigerator. Because they are thin, they can dry out quickly when left uncovered, so seal the container well.
To reheat a small stack, wrap it in a slightly damp paper towel and microwave in short bursts until warm and flexible. You can also warm the stack in a covered steamer for a few minutes, or heat individual pancakes briefly in a dry skillet. Avoid prolonged heating, which makes them tough or brittle. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center of the stack with a food thermometer if reheating a larger batch.
For longer storage, freeze the cooled pancakes in a sealed freezer-safe bag with parchment between them. Thaw them in the refrigerator or separate them while still frozen, then warm until pliable. They are best used within about 2 months for texture, though freezing can cause some loss of softness. Do not leave cooked pancakes at room temperature for extended storage.
Frequently Asked Questions
Is Peking duck served with dough, pancakes, or buns?
It is most commonly served with thin wheat-flour pancakes, often called Mandarin pancakes or bao bing. They are soft, flat wrappers, not the thick, fluffy steamed buns often called bao. Some menus and home traditions offer different breads or wrappers, but thin pancakes are the familiar pairing.
Are Peking duck pancakes made from rice paper?
No. The usual wrapper is made from wheat flour and water, with a little salt; this recipe also uses oil between paired rounds. Rice paper is a different product with a different texture and is not the traditional wheat pancake described here.
Can I make the dough ahead?
Yes. You can make the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20 to 30 minutes before dividing and rolling, so it is easier to shape. You can also cook the pancakes ahead and refrigerate them, then reheat them gently before serving.
Why did my pancakes turn tough or crack when rolled?
Toughness often comes from too much added flour, overcooking, or rolling the dough before it has rested. Cracked edges usually mean the dough has dried out or is too stiff. Keep it covered, measure the water accurately, and allow the full 30-minute rest; if it still feels dry while kneading, work in a small splash of water.
Do I have to roll two pancakes together?
No, but pairing the dough rounds is a convenient way to roll them very thin and cook two at once. A light film of oil between them lets you separate them afterward. You can roll each portion individually, but it takes more time and can be harder to achieve an even, delicate thickness.
What can I use if I cannot find Mandarin pancakes?
Look for thin wheat-flour pancakes or Peking duck pancakes at an Asian grocery store, often in the freezer section. If those are unavailable, this homemade recipe is a close practical option. A flour tortilla can work in a pinch, but it is thicker and chewier, so it changes the texture of the wrap.
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