Peking duck wrappers—also called Mandarin pancakes or spring pancakes—are thin, soft flour tortillas made specifically for wrapping crispy duck, hoisin sauce, and scallions. Buying them ready-made saves a lot of time, and with proper steaming, they become pliable and tender, perfect for building neat, delicious rolls. This guide covers what to look for when buying, how to steam them correctly, and how to store and use them so your Peking duck dinner comes together effortlessly.
Ingredients
- 1 package (about 20–24 wrappers, 10 oz / 280 g) store-bought Peking duck wrappers
- Water for steaming (about 2 cups / 480 ml)
- 1–2 teaspoons (5–10 ml) vegetable oil, for brushing (optional, to prevent sticking)
Instructions
- Remove the wrappers from the package. If they are frozen, thaw them in the refrigerator overnight or at room temperature for 1–2 hours until they separate easily.
- Gently peel the wrappers apart one by one. They are very thin, so handle them carefully to avoid tearing.
- Set up a steamer: fill a wok or pot with about 2 inches (5 cm) of water and bring to a boil over high heat. Place a bamboo or metal steamer basket lined with parchment paper or a damp cloth inside, making sure the water doesn’t touch the steamer.
- Arrange the wrappers in a single layer in the steamer, overlapping slightly if needed. If you have many, you can stack them with a piece of parchment paper between each layer.
- Cover and steam over high heat for 3–5 minutes, until the wrappers are hot, pliable, and slightly translucent. Do not oversteam, or they will become soggy.
- Remove the steamer from heat. Using tongs, carefully transfer the wrappers to a plate. If they stick together, gently peel them apart while still warm.
- If you are not serving immediately, brush the top wrapper lightly with vegetable oil to prevent them from drying out and sticking together as they cool.
- Serve warm, stacked on a plate, covered with a damp cloth or foil to keep them soft.
Tips
- Substitution: If you cannot find Peking duck wrappers, use thin flour tortillas or even spring roll wrappers (the kind used for fresh spring rolls). They will be slightly thicker or chewier, but they work in a pinch. For a gluten-free option, use rice paper wrappers, but soak them briefly in warm water and pat dry before using.
- Storage: Unopened packages of wrappers can be refrigerated for up to 2 weeks or frozen for up to 3 months. Once opened, use within 3–4 days.
- Common mistake: Steaming too long makes the wrappers tear easily. Keep the steaming time short and check them at the 3-minute mark. Also, do not let the wrappers dry out—cover them with a damp cloth while serving.
- Make ahead: You can steam the wrappers a few hours ahead and keep them covered with a damp towel at room temperature. Reheat by steaming for 1–2 minutes before serving.
Serving Suggestions
Peking duck wrappers are traditionally served with sliced roast duck, hoisin sauce, and thin strips of scallion and cucumber. To assemble, spread a little hoisin sauce on a wrapper, add a few pieces of duck, top with scallion and cucumber, then fold the bottom up and roll tightly. They also work well with other fillings like crispy tofu, shredded pork, or even leftover stir-fried vegetables. Serve the wrappers warm, and let everyone build their own rolls at the table.
Variations
- Whole wheat wrappers: Some brands offer whole wheat or multigrain versions, which have a nuttier flavor and more fiber. They steam the same way.
- Herb-infused wrappers: For a twist, brush the steamed wrappers with a little sesame oil or sprinkle with chopped cilantro before serving.
- Spicy version: Mix a little sriracha or chili crisp into the hoisin sauce for a spicy kick.
- Vegetarian filling: Use the wrappers to wrap grilled mushrooms, shredded cabbage, and a hoisin-peanut sauce for a meatless meal.
Storage and Reheating
Store leftover steamed wrappers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a steamer for 2–3 minutes, or wrap them in a damp paper towel and microwave in 20-second intervals until warm. If you have unsteamed wrappers, keep them in their original packaging, tightly sealed, in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Thaw frozen wrappers in the refrigerator overnight before steaming. Do not leave wrappers at room temperature for more than 2 hours, as they can dry out or spoil.
Frequently Asked Questions
Can I make my own wrappers instead of buying them? Yes, you can make them from flour, water, and salt, but it takes time and practice to roll them thin. Store-bought wrappers are a convenient and reliable alternative, especially for a special dinner.
How do I keep the wrappers from sticking to each other when steaming? Brush each wrapper lightly with oil before stacking, or place a piece of parchment paper between layers. Also, make sure they are fully thawed and separated before steaming.
Can I use these wrappers for other dishes? Absolutely. They are great for any kind of wrap, such as moo shu pork, spring rolls, or even as a substitute for tortillas in a fusion dish. Just steam them the same way.
Why do my wrappers tear when I roll them? This usually happens if they are oversteamed or if they have dried out. Steam them for a shorter time, and keep them covered with a damp cloth while assembling. Also, handle them gently and do not overfill.
Are Peking duck wrappers the same as spring roll wrappers? No. Spring roll wrappers are usually made with a different dough and are used for frying or fresh rolls. Peking duck wrappers are thinner, softer, and specifically designed for steaming and wrapping. However, some thin spring roll wrappers can be used as a substitute if you soak them briefly.
Can I freeze the steamed wrappers? Yes, you can freeze steamed wrappers. Let them cool completely, then stack them with parchment paper between each wrapper, place in a freezer bag, and freeze for up to 1 month. Reheat by steaming for 2–3 minutes.
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