What Kind of Pancake Is Used for Peking Duck? Recipe

The pancake served with Peking duck is a thin, soft wheat-flour wrapper, often called a Mandarin pancake or bao bing. It is cooked without leavening, so it folds around slices of duck, scallion, cucumber, and hoisin sauce without overpowering them. The Beijing-style dish is served with regional and household variations, and this simple pan-cooked version makes 16 flexible pancakes.

Ingredients

2 cups (250 g) all-purpose flour, plus 2 tablespoons (16 g) for dusting
¾ cup (180 ml) boiling water
½ teaspoon (3 g) fine salt
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil

Instructions

Mix the dough. Put 2 cups (250 g) flour and the salt in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy spoon. When the mixture forms shaggy clumps and is cool enough to handle, bring it together with your hands. The dough should feel soft and slightly tacky, not wet; reserve the extra flour for dusting rather than adding it all at once.
Knead and rest. Turn the dough onto a lightly floured counter and knead for about 5 minutes, until it looks smooth and feels elastic. Shape it into a ball, cover it with an inverted bowl or a damp clean towel, and let it rest for 30 minutes at room temperature. This rest gives the flour time to absorb the water and makes the dough easier to roll thin without snapping back.
Divide and oil the portions. Roll the rested dough into a short log and cut it into 16 equal pieces. Keep the pieces covered as you work so their surfaces do not dry out. Roll each piece into a ball, then flatten it into a small disc. Brush a very thin film of the neutral oil over eight discs and place an un-oiled disc on top of each one, making eight pairs. The oil between each pair helps the pancakes release after cooking.
Roll the paired pancakes. Dust the counter and rolling pin lightly with flour. Roll each pair together into a circle about 6 to 7 inches (15 to 18 cm) across, turning it occasionally and using only enough dusting flour to prevent sticking. Aim for an even thickness, especially around the edge. Stack the rolled pairs under a towel while you finish the rest; uncovered dough can form a dry skin that makes the edges crack.
Cook in a dry skillet. Heat a nonstick or well-seasoned skillet over medium-low to medium heat. Do not add oil. Cook one paired round for about 30 to 45 seconds, until the underside has a few pale golden spots and the top looks set. Flip and cook the second side for another 30 to 45 seconds. The rounds should remain pale and pliable; dark, crisp patches mean the pan is too hot. Adjust the heat as needed, and cook the remaining pairs. Allow about 16 minutes for the full batch, depending on your pan and how many rounds fit at once.
Separate and keep warm. Transfer each cooked pair to a plate and cover it with a clean towel. When a pair is warm but comfortable to handle, gently peel the two thin pancakes apart, starting at an edge. Keep the separated pancakes stacked and covered until serving. If one resists, let it cool for a minute rather than pulling hard and tearing it.

Tips

Use boiling water, not cold water. Hot water makes a softer, more pliable dough suited to thin wrappers. Pour it in gradually because flour absorbs water differently depending on the brand and measuring method. If the dough is crumbly after mixing, work in warm water a teaspoon (5 ml) at a time; if it is sticky, dust your hands and counter lightly.
Keep the dough covered. The small portions dry quickly while you roll and cook. A damp towel should be clean and only slightly moist, not dripping onto the dough. Cover the finished rounds too, so the first ones do not become stiff while the last ones cook.
Roll evenly and cook gently. Thin spots can tear when you fill the wrappers, while thick centers feel doughy. Use a moderate pan temperature and look for light spots rather than trying to brown the pancakes deeply. If the rounds puff a little, that is fine; press them gently with a spatula if a large air pocket prevents even contact.
Oil only between the paired discs. A light, even coating helps the cooked layers separate. Too much oil can make the rounds slide while rolling and may leave greasy patches. If you do not have a pastry brush, dab the oil on with a clean fingertip or a piece of paper towel.

Serving Suggestions

Serve the pancakes warm with thin slices of roasted duck, hoisin sauce, scallion cut into narrow lengths, and cucumber cut into matchsticks. For a neat wrap, spread a small amount of sauce near the center, add a few strips of each filling, fold the bottom edge up, then fold in the sides. Keep the filling modest: overstuffing makes the wrapper split and lets sauce spill out. A small plate of extra sauce and vegetables lets everyone assemble each pancake to taste.

These wrappers are designed to be soft rather than crisp, and they are not the same thing as fluffy breakfast pancakes or rice-paper rolls. Their mild flavor lets the duck and condiments take the lead. If serving a group, place the warm pancakes in a covered basket or on a plate under a towel, and bring them to the table shortly after separating them so they stay supple.

Variations

Steam the pancakes: Pan cooking paired rounds is a convenient home method, but thin wheat pancakes for duck are also made by steaming. For this dough, cook the paired rounds as directed, separate them, and steam the stack briefly over simmering water until warm and soft. Avoid steaming for a long time, which can make them damp or gummy. The pan-cooked version has a little more surface character; steamed pancakes tend to feel especially tender.

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, keeping the total flour at 2 cups (250 g). The wrappers will taste nuttier and may be slightly less delicate. Add a teaspoon or two (5 to 10 ml) of water only if the dough feels dry after mixing, then give it the full rest before rolling.

Make smaller wrappers: Divide the dough into 20 pieces instead of 16 and pair them in the same way. Roll each pair to about 5 to 6 inches (13 to 15 cm), and begin checking for doneness a little earlier. Smaller pancakes are easier to portion for children or appetizer servings, but they hold less filling, so use narrower pieces of duck and vegetables.

Substitute the filling, not the wrapper: If duck is unavailable, sliced roast chicken or pork can be served with the same pancakes, scallion, cucumber, and hoisin. These are serving alternatives rather than traditional Peking duck. Hoisin is a sweet, savory condiment commonly served with the dish; if it is hard to find, a little plum sauce can work, though it will taste fruitier and less deeply savory.

Storage and Reheating

Let leftover pancakes cool, then cover or wrap them and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. To prevent sticking, place small squares of parchment between pancakes before wrapping the stack airtight. For longer storage, freeze the separated pancakes with parchment between them in a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator or gently at room temperature while still wrapped.

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 briefly over simmering water. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of the stack with a food thermometer, then serve promptly. A dry skillet can warm individual pancakes, but use low heat and turn them briefly so they do not become crisp or brittle. Do not leave cooked pancakes at room temperature for more than 2 hours.

Frequently Asked Questions

What is the pancake for Peking duck called?

It is commonly called a Mandarin pancake or bao bing. Names and preparation details vary, but it is generally a thin wheat-flour pancake served as a wrapper. It is not a thick, sweet breakfast pancake, and it is different from a steamed bun.

Are Peking duck pancakes made from rice?

No. The classic wrapper is made from wheat flour and water, with a little salt optional. Rice paper is a different product: it is usually soaked to soften and has a chewier, more translucent texture. It can hold fillings, but it will not have the soft, warm wheat-pancake character of this recipe.

Why are two pancakes rolled together?

A thin film of oil between two dough discs lets them cook as one paired round and then peel apart into two thin pancakes. It saves time compared with rolling every wrapper individually. Use a very light coating and separate the layers while they are still warm, when they release most easily.

Can I make the dough ahead?

Yes. 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, since cold dough is firmer and more likely to spring back. The prepared, cooked pancakes can also be made ahead and reheated as described above.

Can I use a tortilla instead?

A small flour tortilla can serve as a practical stand-in if you cannot make or find Mandarin pancakes, but it is thicker and more chewy, and it may have a different flavor. Warm it briefly so it folds without cracking. Avoid a strongly flavored or heavily seasoned wrap if you want the duck, hoisin, scallion, and cucumber to remain the main flavors.

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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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