Peking Duck Pancakes: What Goes In and How to Make Them

Peking duck pancakes are thin, soft wheat wrappers served with roast duck, hoisin sauce, cucumber, and scallions, a classic combination from Chinese cuisine. The mild, tender pancakes make a flexible wrap for savory duck, while crisp vegetables and sweet-salty sauce keep each bite balanced.

Ingredients

2 cups (250 g) all-purpose flour, plus 2 tablespoons (16 g) for rolling
¾ cup (180 ml) boiling water
½ teaspoon (3 g) fine salt
2 tablespoons (30 ml) sesame oil, preferably regular rather than strongly toasted
1 pound (450 g) fully cooked roast duck, picked or sliced into thin pieces
⅓ cup (80 g) hoisin sauce
1 medium cucumber (about 250 g), cut into thin matchsticks
4 scallions (about 60 g), trimmed and cut lengthwise into thin strips
1 tablespoon (15 ml) water, if needed to warm the duck without drying it

Instructions

Make the dough. Put the flour and salt in a heatproof bowl. Pour in the boiling water gradually, stirring with chopsticks or a sturdy fork as you go; the dough will look shaggy and may have a few dry patches. Once it is cool enough to handle, knead it in the bowl or on a lightly floured counter for about 5 minutes, until smooth and supple. Cover the dough with an overturned bowl or a damp, clean towel and let it rest for 30 minutes. This rest relaxes the gluten, making the dough much easier to roll thin without springing back.
Prepare the fillings while the dough rests. Cut the cucumber and scallions into slender strips, keeping them separate on a plate. Slice or pull the cooked duck into bite-size pieces, including some skin if you like. Set out the hoisin sauce and a serving platter. If the duck is refrigerated, keep it chilled until you are ready to warm it. The toppings should be narrow enough to fit in a wrapper without making it difficult to fold.
Divide and roll the pancakes. Divide the rested dough into 24 equal pieces and keep them covered so their surfaces do not dry out. Roll each piece into a ball and flatten it into a small disk. Brush a little sesame oil over one disk, place a second disk on top, and roll the pair together into a thin circle about 6 to 7 inches (15 to 18 cm) across. Use only a light dusting of the reserved flour if the dough sticks. Repeat to make 12 pairs, keeping the finished rounds covered as you work. Rolling two oiled pieces together is a practical way to make the traditional thin wrappers; the layers separate after cooking.
Cook and separate the wrappers. Heat a dry skillet or griddle over medium heat. Cook one paired round for about 45 seconds, until small bubbles appear and the underside has a few pale golden spots. Flip and cook the other side for about 30 seconds. Transfer it to a plate and, while it is still warm, gently peel the two pancakes apart starting at the edge. If they resist, return the pair to the pan for a few seconds rather than pulling hard and tearing them. Stack the separated pancakes under a clean towel. Repeat with the remaining pairs, adjusting the heat if the spots turn dark before the layers cook through.
Warm the duck safely. While the last pancakes cook, warm the duck in a covered skillet over medium-low heat. Add the tablespoon of water if the pan looks dry, and stir gently so the meat heats evenly. If you are reheating cooked duck or other leftovers, use a food thermometer to check that it reaches 165°F (74°C), the USDA FSIS safe minimum temperature for reheated leftovers. Take the pan off the heat as soon as the duck is hot; prolonged cooking can dry it out. If the duck is freshly purchased and already hot, keep it covered and serve promptly.
Set out and assemble. Arrange the warm pancakes, duck, cucumber, scallions, and hoisin on the table. Spread a thin layer of sauce on a pancake, add a few pieces of duck and a small pinch of each vegetable, then fold the bottom up and bring the sides inward. Keep the filling modest so the wrapper closes without splitting. Each person can build a neat roll at the table, or you can make a few just before serving.

Tips

Pour the water in gradually. Flour absorbs differently depending on humidity and how it is measured. If the dough feels crumbly after mixing, wet your hands and knead in a little more hot water; if it is sticky, dust the counter lightly. Avoid adding a lot of extra flour, which can make the cooked pancakes tough.
Keep dough and cooked wrappers covered. Exposed dough forms a dry skin that is hard to roll smoothly, and cooked pancakes lose their soft texture as they cool. A clean damp towel works well for the dough and a dry towel for the warm wrappers. Do not let a towel touch a hot burner or skillet.
Use moderate heat and a dry pan. A skillet that is too hot will brown the outside before the paired layers steam apart; a pan that is too cool can make the wrappers dry and leathery. The pancakes should have scattered pale spots, not a crisp, deeply browned surface. No extra cooking oil is needed in the pan.
Use a practical sauce substitute if needed. Hoisin is the familiar sweet, savory, thick sauce for this platter. If it is unavailable, mix ¼ cup (60 g) plum sauce with 1 teaspoon (5 ml) soy sauce. The result is fruitier and usually a little less savory, but it works as a dip. Spread either sauce sparingly so it does not overwhelm the duck.

Serving Suggestions

Serve the pancakes warm, with the fillings in separate bowls so everyone can choose the balance they like. For four people, this recipe gives each person about three pancakes, a reasonable first serving when the duck is accompanied by vegetables and sauce. Put out a small spoon for the hoisin; a thick layer can make the wrapper slippery and mask the flavor of the roast duck.

For a larger meal, pair the platter with simple Chinese-style sides such as steamed rice, stir-fried greens, or a light vegetable soup. Keep side dishes fairly restrained because the pancakes are already rich with duck and sauce. If you are serving a group, cook the wrappers in advance and warm them in a covered stack just before dinner. Add the duck to the table hot, and replenish small bowls of vegetables as needed rather than leaving a large quantity out for hours.

To eat one, spread on a little hoisin, add duck, and place cucumber and scallion alongside it. Fold the lower edge over the filling, then fold in the sides or roll it up like a small burrito. The wrapper is meant to be soft and flexible, not crisp. A little filling may escape, so provide napkins and avoid overstuffing each pancake.

Variations

Make smaller pancakes. Divide the dough into 32 pieces instead of 24 and roll them in pairs as directed, making 16 smaller wrappers. Smaller pancakes are useful for appetizers or a buffet, though they take a little longer to roll. Keep the cooked stack covered, and plan on less filling per wrap.

Choose a different cooked protein. Thin slices of cooked chicken, pork, or firm tofu can stand in for roast duck. The flavor will not be the same as the classic combination, so add a little extra hoisin or serve the protein with a spoonful of sauce. If warming cooked meat or tofu leftovers, heat them to 165°F (74°C) and check meat with a thermometer when applicable.

Change the crunch. Add thin strips of carrot or a few crisp lettuce leaves alongside the cucumber, or use only cucumber and scallion for a simpler filling. If you cannot find scallions, use a small amount of very thinly sliced mild onion; its sharper flavor is more noticeable, so start with less. Keep all vegetables cut into narrow pieces that fit comfortably inside the pancake.

Make a slightly heartier wrapper. For a softer, less traditional variation, replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. The dough may need a teaspoon or two (5 to 10 ml) of extra hot water, added gradually. The pancakes will be less delicate and have a nuttier flavor, but they should still roll and fold if rested and kept covered.

Storage and Reheating

Keep the duck, pancakes, and cut vegetables in separate containers. Refrigerate cooked duck and pancakes within 2 hours of cooking or serving; if the room is above 90°F (32°C), refrigerate within 1 hour. Properly refrigerated cooked duck and pancakes are generally best used within 3 to 4 days. Store cucumber and scallions separately and use them within a few days, since cut vegetables gradually lose their crispness.

To reheat refrigerated duck, warm it in a covered skillet with a small splash of water until it reaches 165°F (74°C), checking with a food thermometer. Reheat only the amount you plan to eat. Warm pancakes in a covered skillet over low heat or in short microwave intervals, keeping them stacked so they stay pliable; reheated leftovers should reach 165°F (74°C). Avoid heating the wrappers uncovered for too long, as they can dry out and crack.

For longer storage, freeze the cooked pancakes in a sealed freezer-safe bag with parchment between them, and use them within about 2 months for best texture. Thaw them in the refrigerator, then reheat until steaming hot and at least 165°F (74°C). Duck can also be frozen separately, though freezing may soften its texture. Do not freeze cucumber or scallions for this fresh filling; prepare those after thawing. Discard food that has been left at room temperature beyond the safe time rather than trying to make it safe by reheating.

Frequently Asked Questions

What goes into Peking duck pancakes? The pancakes themselves are made from wheat flour, boiling water, and a little salt, with sesame oil between the paired pieces of dough. They are served with cooked roast duck, hoisin sauce, cucumber, and scallions. The wrappers are intentionally mild, so they complement rather than compete with the flavorful fillings.

Are these the same as spring roll wrappers? No. These are soft, cooked wheat pancakes made from a simple dough, and they are usually thicker and more tender than thin spring roll wrappers. They are served warm and folded around the filling, not filled and deep-fried. You can buy ready-made Mandarin-style duck pancakes at some grocery stores, but their size and thickness vary.

Can I make the dough ahead? Yes. Wrap the dough 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 handle. You can also cook the wrappers ahead, cool them, and refrigerate them in a sealed container with parchment between layers.

Why are my pancakes sticking together or tearing? The pairs may need a little more sesame oil between them, or the cooked round may have cooled too much before you separate it. Peel the layers apart while warm, starting at the edge, and use a gentle motion. Tearing can also come from rolling them too thin, using too much dusting flour, or letting the dough dry out while you work.

Can I use raw duck for this recipe? This recipe is designed for already-cooked roast duck because preparing a whole Peking-style roast duck is a separate, longer process. If cooking duck meat separately, use a food thermometer and cook poultry to 165°F (74°C), the USDA FSIS safe minimum internal temperature. Do not rely on color alone to judge doneness.

What if I do not have hoisin sauce? Plum sauce mixed with a small amount of soy sauce is a useful substitute, though it tastes fruitier and less deeply savory. Sweet bean sauce can also work if available; it is often saltier, so use a thin layer. The sauce is a condiment rather than a required part of the dough, and you can serve it on the side so each person can control the amount.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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