Chinese Peking duck pancakes are thin, tender wheat-flour wrappers traditionally served with sliced roast duck, cucumber, scallions, and hoisin sauce. This simple homemade version uses a hot-water dough and a little oil between paired dough rounds, producing flexible pancakes that cook quickly in a skillet and fold around the fillings.
Ingredients
- 2 cups (250 g) all-purpose flour, plus a little for dusting
- ¾ cup (180 ml) just-boiled water
- 1 teaspoon (5 ml) neutral oil, such as canola or sunflower oil, for the dough
- 2 tablespoons (30 ml) toasted sesame oil, for brushing between dough rounds
- ¼ teaspoon fine salt (about 1.5 g)
Instructions
- Mix the dough: Put the flour and salt in a heatproof bowl. Pour in the just-boiled water gradually, stirring with chopsticks or a sturdy spoon until shaggy clumps form. When the dough is cool enough to handle, add the neutral oil and bring the clumps together.
- Knead and rest: Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and fairly soft. Cover it with an inverted bowl or a clean damp towel and let it rest for 20 minutes. This rest relaxes the gluten so the dough rolls without springing back.
- Divide and pair: Roll the dough into a log and cut it into 16 equal pieces. Keep them covered as you work. Shape each piece into a ball, flatten it slightly, and arrange the pieces in pairs. Brush one face of each piece with a thin layer of sesame oil, then press the oiled faces of each pair together.
- Roll the rounds: On a lightly floured surface, roll each pair into a thin round about 6–7 inches (15–18 cm) across. Turn the dough as you roll and use only enough flour to prevent sticking. The paired rounds should be thin and even, but they do not need to be perfectly circular.
- Cook the pancakes: Heat a dry nonstick or well-seasoned skillet over medium heat. Cook one paired round for about 30–45 seconds, until pale golden spots appear and the dough looks set. Flip and cook the other side for another 30–45 seconds. Do not let the pan become so hot that the surfaces brown before the centers cook.
- Separate and cover: Transfer the cooked round to a plate. While it is still warm, gently peel the two pancakes apart at the edge; they should separate easily. Stack them under a clean towel to keep them soft. Repeat with the remaining pairs, adjusting the heat if the pancakes color too quickly.
- Serve warm: Keep the stack covered until serving. These pancakes are wrappers, not a complete duck recipe; serve them with cooked Peking-style duck or another prepared roast duck, plus sauce and crisp vegetables.
Tips
- Add water gradually. Flour absorbs differently depending on the brand and humidity. If the dough feels dry or cracked, knead in water a teaspoon (5 ml) at a time; if sticky, dust the work surface lightly rather than adding a lot of flour.
- Keep unused dough covered. Exposed dough dries quickly and becomes difficult to roll. Cover the pieces and finished pancakes with a towel while cooking each batch.
- Use a light oil layer between pairs. Sesame oil helps the pancakes separate and adds a subtle toasted aroma. Too much oil can make the dough slippery and cause uneven cooking; a neutral oil works as a milder substitute.
- Do not overcook. These wrappers should stay pale and pliable, with only light spots. A very hot skillet or long cooking time can leave them dry and prone to cracking when folded.
Serving Suggestions
Set out warm pancakes with thin slices of prepared Peking duck, julienned cucumber, and finely cut scallions. Hoisin sauce is the familiar accompaniment; sweet bean sauce is another traditional option. Spread a small amount of sauce on a pancake, add duck and vegetables, then fold or roll it around the filling. Keep extra pancakes covered so they remain soft while everyone serves themselves.
If serving roast duck cooked at home, follow the recipe for the duck separately and check its thickest part with a food thermometer. USDA FSIS guidance sets the safe minimum internal temperature for duck and other poultry at 165°F (74°C). These pancake instructions do not cook or make raw duck safe.
Variations
For a slightly more savory wrapper, add an extra pinch of salt to the dough, though the traditional-style pancake is deliberately mild so it does not compete with the duck and sauce. If toasted sesame oil is unavailable, use neutral oil between the rounds; the pancakes will have a less nutty aroma but will still separate properly.
For smaller servings, divide the dough into 20 pieces and roll the pairs into rounds about 5 inches (13 cm) wide. They will cook just as quickly but make smaller wraps. You can also serve the pancakes with roast chicken, pork, or crisp vegetables when duck is unavailable; these are useful substitutions rather than claims that the fillings are identical to the classic pairing.
Storage and Reheating
Cool leftover pancakes promptly and refrigerate them in an airtight container or a sealed bag, separating layers with parchment if they stick. Refrigerate within 2 hours of cooking and use within 3–4 days. For longer storage, freeze the pancakes with parchment between each one in a freezer-safe bag for up to 2 months; thaw in the refrigerator or separate them while still partly frozen.
To reheat, warm a stack in a covered skillet over low heat for a few minutes, turning once, or wrap the pancakes in a barely damp paper towel and microwave in short 10–15-second bursts until warm and flexible. Avoid overheating, which dries them out. If reheating duck or another leftover filling, heat it separately to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers.
Frequently Asked Questions
Are these the same as spring roll wrappers?
No. Peking duck pancakes are cooked wheat-flour rounds that are soft and flexible, while spring roll wrappers are a different product and are often used for fried rolls. These pancakes are made to wrap warm duck and vegetables.
Why do I cook two pancakes together?
A thin layer of oil between two dough rounds keeps them from bonding. Rolling and cooking the pair together is quicker than handling each very thin pancake separately, and the layers peel apart easily while warm.
Can I make the dough ahead?
Yes. Wrap the kneaded dough tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20–30 minutes before dividing and rolling, so it is easier to handle.
Can I make these without sesame oil?
Yes. Brush the paired surfaces with canola, sunflower, or another neutral oil. Sesame oil contributes a distinctive toasted flavor, but it is not essential for the pancakes to separate.
Why are my pancakes tough or cracking?
Tough pancakes are usually overcooked, while cracking can result from dry dough or uncovered rounds. Keep the dough and cooked stack covered, knead until smooth, and cook over moderate rather than high heat.
Do I need a steamer?
No. A dry skillet is sufficient. A steamer is sometimes used to warm a stack of finished pancakes, but cover them with a clean towel after reheating so the edges do not dry out before serving.
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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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