Chinese pancakes for Peking duck are thin, tender wheat-flour wrappers served in Beijing-style duck dinners, ready to roll around duck, scallions, cucumber, and hoisin sauce. This home version uses a simple hot-water dough and a skillet to make soft, flexible pancakes without special equipment. Families and regions use different methods and thicknesses; these paired, pan-cooked pancakes are one practical style.

Ingredients

2 cups (250 g) all-purpose flour, plus 2 tablespoons (16 g) for dusting
¾ cup (180 ml) boiling water
¼ teaspoon (1.5 g) fine salt
1 tablespoon (15 ml) toasted sesame oil, for separating the paired pancakes

Instructions

Make the dough. Put the 2 cups (250 g) flour and salt in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy fork. Keep mixing until shaggy clumps form and no dry flour remains. The mixture will look rough rather than smooth at this point. If a little flour remains at the bottom, add water a teaspoon at a time; avoid adding much extra, because a wet dough is harder to roll thinly.
Knead and rest. Once the dough is cool enough to handle, turn it onto a lightly floured work surface. Knead for about 5 minutes, pressing and folding until it feels cohesive and mostly smooth. Cover it with an upside-down bowl or wrap it so the surface does not dry out. Leave it to rest for 30 minutes at room temperature. This rest lets the flour hydrate and makes the dough easier to roll without springing back.
Divide the dough. Roll the rested dough into a short log and cut it into 16 equal pieces. Keep the pieces covered as you work. Roll each piece into a ball, then flatten it into a small round. If the dough sticks, dust the counter and rolling pin lightly with some of the measured extra flour; too much dusting flour can make the cooked surfaces dry.
Make eight pairs. Roll two dough rounds into roughly 4-inch (10 cm) circles. Brush one side of one circle with a very thin film of sesame oil, then place the second circle on top, oiled side against the first. Roll the pair gently into a 6-inch (15 cm) circle, turning it occasionally so the two layers stay even. Repeat with the remaining dough to make eight pairs. The oil between the layers helps them separate after cooking; it should coat the surface lightly, not pool around the edges.
Cook the paired pancakes. Heat a dry skillet or griddle over medium heat. Lay in one paired circle and cook for about 30–45 seconds, until it puffs in spots and has a few pale golden marks underneath. Flip and cook the other side for another 20–30 seconds. Adjust the heat if the surface browns quickly before the center cooks. Transfer the round to a plate and cover it with a clean kitchen towel while you cook the remaining pairs. Do not add oil to the pan; the sesame oil is already inside the pair.
Separate and finish warming. While each round is still warm and easy to handle, gently peel the two thin pancakes apart, starting at the edge. Stack them under the towel so they stay soft. When all 16 are cooked and separated, put the stack in a heatproof plate or steamer and steam, covered, for 3–5 minutes just before serving. Allow about 15 minutes for cooking the batches and 5 minutes for steaming; the time can vary with the skillet size and burner.

Tips

Use genuinely boiling water. Hot-water dough is less elastic than dough made with cool water, which helps these wrappers roll thinly and stay tender. Pour carefully and stir first rather than reaching into the bowl while the dough is hot. If it feels sticky after cooling, knead in a small pinch of flour instead of correcting it with a large handful.
Keep unused dough covered. Exposed dough develops a dry skin that can crack at the edges when rolled. Work with only a few pieces at a time and cover the rest. A little flour on the rolling surface is useful, but brush off excess before cooking so it does not scorch in the skillet.
Cook in pairs, then peel while warm. If the two layers cool completely, they can be harder to separate cleanly. Lift an edge gently and work around the circle; if they resist, return the pair to the warm skillet for a few seconds. Avoid forcing them apart, which can tear the thin wrappers.
Choose the oil for its flavor. Toasted sesame oil gives a noticeable nutty aroma, while plain sesame oil or a neutral oil can be used if you prefer a milder taste. Neutral oil changes the flavor but still keeps the layers from sticking together. Use only a thin coating either way.

Serving Suggestions

Serve the pancakes warm alongside thin slices of cooked Peking duck, hoisin sauce, scallion lengths, and cucumber cut into matchsticks. To assemble one, spread a small amount of sauce over a pancake, add a few pieces of duck and vegetables, then fold or roll it into a neat bundle. Keep the filling modest: overfilling makes the wrapper split and lets sauce squeeze out at the ends.

For a meal with more variety, offer a platter of the warm pancakes with extra scallions, cucumber, and sauce so everyone can build their own. If you are serving duck as part of a larger spread, place the pancakes in a covered basket or wrap the stack in a clean cloth to retain warmth. Bring them to the table shortly after steaming; they are most pliable while warm. These wrappers are also useful with other roasted or braised meats, though those are serving variations rather than the classic duck pairing.

Variations

Make them slightly thicker. Roll the paired circles to about 5 inches (13 cm) instead of 6 inches. The pancakes will be more substantial and a little less delicate, which can make them easier to handle at the table. They may need a few extra seconds in the skillet, so look for a cooked surface and scattered light spots rather than relying only on the clock.

Use a neutral oil. If toasted sesame flavor would compete with your sauce or filling, use a neutral vegetable oil in the same quantity. The method stays the same, but the pancakes taste more simply of wheat and are closer to a blank canvas for the other ingredients.

Try part whole-wheat flour. Replace up to ¼ cup (30 g) of the all-purpose flour with whole-wheat flour, keeping the total flour at 2 cups (250 g). The wrappers will taste nuttier and may be a little less supple. Add a teaspoon of water only if the dough feels notably dry after mixing. A fully whole-wheat version is more prone to cracking and will not have the same soft, thin texture.

Scale for a smaller meal. The recipe makes 16 pancakes, enough for four people when served with other components of a duck dinner. For two people, halve all ingredients and divide the dough into eight pieces to make four paired rounds. The resting time remains the same, but the smaller batch will cook more quickly.

Storage and Reheating

For the best texture, serve the pancakes soon after cooking. If you need to make them ahead, cool them, stack them with a small piece of parchment between every few pancakes, and seal them in an airtight container. Refrigerate within 2 hours of cooking and use within 3–4 days. The parchment makes it easier to lift out only the number you need without tearing the wrappers.

To reheat a refrigerated stack, wrap it in a barely damp paper towel and microwave in short bursts until warm and flexible, or steam it for a few minutes. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of the stack with a food thermometer if reheating a substantial batch. Avoid leaving warmed pancakes at room temperature for more than 2 hours.

To freeze, place parchment between individual pancakes or small portions, seal them well, and freeze for up to 2 months for best quality. Thaw in the refrigerator, then reheat covered by steaming or microwaving. Do not thaw them uncovered on the counter, since the edges can dry out while the center remains cold.

Frequently Asked Questions

Are these the same as bao bing?
They are a home-style version of the thin wheat pancakes often called bao bing, or Mandarin pancakes, served with Peking duck. Names and methods vary: some cooks roll paired dough rounds and separate them after pan-cooking, while other recipes cook single rounds or use a steamer. This recipe uses the paired skillet method.

Can I make the dough ahead?
You can make the dough several hours ahead and keep it tightly covered in the refrigerator, but allow it to sit briefly at room temperature if it is too firm to roll. For the easiest handling, prepare and cook the pancakes on the day you plan to serve them. The cooked pancakes also reheat well, so making the full batch ahead is often more convenient than holding raw dough.

Why are my pancakes tough or chewy?
Common causes include adding too much flour while rolling, cooking too long, or letting cooked pancakes sit uncovered. Keep the dusting flour light, use medium rather than high heat, and cover each cooked pair with a towel. Kneading until the dough is smooth is useful, but an excessively firm dough from too little water can also be difficult to roll thin.

Can I make these without sesame oil?
Yes. Use a mild neutral oil in the same amount, brushing on only a thin layer between each pair. The pancakes will lose the sesame aroma but will still separate and cook properly. Avoid using a strongly flavored oil unless you specifically want its flavor in the wrapper.

Can I use store-bought flour other than all-purpose?
Bread flour can make the dough more elastic and harder to roll very thin, so the pancakes may feel chewier. Cake or pastry flour can make them more fragile. All-purpose flour gives a useful balance for this method; if experimenting, change only a small portion of the flour at first and expect to adjust the water slightly.

Do I need a bamboo steamer?
No. A metal steamer basket or a heatproof plate set over a pot of simmering water works. Keep the plate above the water rather than letting it sit in the pot, cover the stack while it warms, and use a towel or mitt to lift the hot plate safely. The short steaming step restores softness; it is not a substitute for cooking the dough in the skillet.

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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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