Chinese pancakes for crispy duck are thin, tender wheat-flour wrappers associated with northern Chinese-style duck service, where they are filled with duck, spring onion and hoisin sauce. This Ken Hom-style English-language recipe uses a simple hot-water dough and paired rolling to make flexible pancakes that separate easily after cooking; family and regional versions vary in size and thickness.
Ingredients
- 2 cups (250 g) plain flour or all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
- ⅔ cup (160 ml) just-boiled water
- ¼ teaspoon fine salt (about 1.5 g)
- 1 tablespoon (15 ml) toasted or regular sesame oil, for brushing between the pancakes
- 1 teaspoon (5 ml) sesame oil, optional, to mix into the dough for a little extra aroma
Instructions
- Mix the dough. Put the flour and salt in a heatproof bowl. Pour in the just-boiled water gradually while stirring with chopsticks or a sturdy fork. Stop when the mixture forms shaggy clumps and no dry flour remains; flour can absorb water differently, so you may not need every last drop. If using the optional teaspoon of sesame oil in the dough, stir it in after the water.
- Knead and rest. When the dough is cool enough to handle, bring it together and knead on a lightly floured counter for about 6–8 minutes, until smooth and supple. It should feel soft but not stick heavily to your hands. Cover the dough with an overturned bowl or wrap it so the surface cannot dry out, then leave it at room temperature for 30 minutes. This rest relaxes the dough and makes thin rolling much easier.
- Divide into portions. Roll the rested dough into a short log and cut it into 16 equal pieces. Keep the pieces covered while you work. Roll each into a ball, then flatten each ball into a small disc. If the counter or rolling pin starts to stick, dust lightly with flour rather than adding a lot; excess flour can make the cooked pancakes dry.
- Make paired pancakes. Brush a very thin film of sesame oil over one disc and place a second disc on top. Press the pair gently together, then roll it into a circle about 6–7 inches (15–18 cm) across. Turn the pair as you roll and use only enough pressure to keep the circle even. A little oil between the layers is important: it lets the two pancakes separate after cooking. Repeat with the remaining pieces, keeping rolled pairs covered with a clean towel.
- Cook in a dry pan. Heat a nonstick or well-seasoned skillet over medium heat; do not add oil. Place one paired circle in the pan and cook for about 30–45 seconds, until the surface shows small bubbles and a few pale golden spots. Flip and cook the other side for another 30–45 seconds. The pancakes should remain pale and pliable, not crisp or browned all over. Adjust the heat if they color very quickly or remain doughy.
- Separate and cover. Transfer the warm pair to a plate. While still warm, gently peel the two thin pancakes apart, starting at an edge; use a clean towel to protect your fingers if needed. Stack them under a clean, slightly damp kitchen towel or in a covered dish so they stay soft. Repeat with the remaining pairs. Cooking all eight pairs should take about 15 minutes, depending on the pan and burner.
- Serve warm. Keep the stack covered until it reaches the table. If the pancakes cool before serving, rewarm them briefly in a steamer or microwave under a damp paper towel. They should bend around the filling without cracking. Serve with warm crispy duck, hoisin sauce and finely cut spring onion and cucumber.
Tips
- Use hot water, not cold. Boiling water partly softens the flour’s structure, producing dough that can be rolled thin and cooked into tender wrappers. Pour carefully and stir first; do not plunge your hands into the hot mixture.
- Keep the dough covered. Dough and rolled discs dry out quickly in a warm room. Cover every portion you are not actively shaping. If a rolled pair springs back, let it sit covered for 5 minutes before rolling again rather than forcing it thinner.
- Brush, do not pour, the oil. A thin, even layer between each pair helps the cooked pancakes peel apart. Too much oil makes the layers slide around while rolling and can leave greasy patches. Regular neutral oil works if you do not have sesame oil; it changes the aroma, not the basic method.
- Use a steady medium heat. A very hot pan browns the outside before the inside is cooked through, while a cool pan can make the pancakes leathery. Test the first pair and adjust the burner. A few light spots are fine; deep browning usually means the pan is too hot or the cooking time is too long.
Serving Suggestions
Set the warm pancakes out with crispy duck, hoisin sauce, thin matchsticks of cucumber and spring onion, and let everyone assemble their own. A small spoonful of sauce is usually enough: spreading on too much makes the wrapper wet and harder to fold. To wrap one, put the filling across the lower third of a pancake, fold the bottom over it, bring in the sides, then roll upward into a loose parcel.
For a fuller meal, add stir-fried greens, steamed rice or a light vegetable soup alongside the duck. If serving duck that has already been cooked, keep it hot for service; refrigerate leftovers within 2 hours, and reheat them to 165°F (74°C), the USDA FSIS safe temperature for leftovers. These pancakes are wrappers rather than a complete meal, so provide enough filling and fresh vegetables for the number of people eating.
Variations
Use neutral oil: Sunflower, canola or another mild cooking oil can replace sesame oil between the dough layers. The pancakes will lack sesame’s characteristic toasted fragrance, but the texture will still work. If using strongly flavored toasted sesame oil, keep the coating particularly light.
Make smaller wrappers: Divide the dough into 20 pieces instead of 16 and roll the pairs to about 5–6 inches (13–15 cm). Smaller pancakes are convenient for children or buffet-style serving, though they take slightly more time to roll. Keep the same thinness and cook until just set.
Try a whole-wheat blend: Replace up to ½ cup (60 g) of the plain flour with whole-wheat flour. The wrappers will be a little more robust and less silky, and the dough may need an extra teaspoon or two of hot water. Add it gradually rather than making the dough sticky.
Choose another filling: The pancakes also work with shredded roast chicken, stir-fried mushrooms or crisp vegetables. These are serving adaptations rather than the classic duck-and-hoisin combination; cut fillings into narrow pieces so the wrappers fold without splitting.
Storage and Reheating
For the softest texture, serve the pancakes soon after cooking. Once cool, stack them with small squares of parchment between them if you want to prevent sticking, then place the stack in an airtight container. Refrigerate within 2 hours and use within 2 days for the best pliability. They may keep longer under safe refrigeration, but can become dry or brittle before then.
To freeze, separate the cooled pancakes with parchment, seal them in a freezer bag with as much air removed as practical, and freeze for up to 2 months for good quality. Thaw in the refrigerator or separate them while still slightly frozen. Reheat a small stack in a steamer for about 2–3 minutes, or microwave it under a damp paper towel in short bursts until hot and flexible. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer when reheating a larger batch, and avoid repeatedly warming and cooling the same stack.
If pancakes feel dry after refrigeration, a brief steaming usually restores flexibility better than a dry pan. Do not leave a covered stack at room temperature for an extended period, particularly if it is sharing a platter with duck or other perishable fillings. Store leftover duck and sauces separately from the pancakes when possible.
Frequently Asked Questions
Are these the same as spring roll wrappers?
No. Chinese pancakes for duck are cooked, soft wheat-flour wrappers, while spring roll wrappers are generally thinner sheets used to encase fillings that are often fried. These pancakes are made from a simple dough and are cooked in pairs so they can be separated after cooking. They are designed to fold around filling rather than become crisp in oil.
Why use boiling water in the dough?
Hot water makes the dough softer and more pliable than a typical cold-water flour dough. That helps you roll the wrappers thin without developing a tough, elastic texture. Add it gradually because flour brands, measuring methods and room conditions affect how much liquid the dough needs.
Can I make the dough ahead?
Yes. After kneading, cover the 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 shape. You can also cook the pancakes earlier in the day, cool them, stack with parchment and refrigerate; reheat them covered so they do not dry out.
Why are my pancakes sticking together?
The layers may not have enough oil between them, or they may have cooled completely before you tried to separate them. Brush a fine, complete film over each disc, and peel the pancakes apart while they are still warm. If they have cooled, steam the pair briefly to soften them, then carefully work from the edge.
Can I cook each pancake separately instead of in pairs?
You can roll and cook each disc individually, but it takes longer and makes it easier to end up with thicker or less even wrappers. The paired method is useful because you roll two layers together and separate them after cooking. If cooking individually, use the same dry pan and short cooking time, and keep each finished pancake covered.
Do I need a bamboo steamer?
No. A skillet is all you need to cook the dough. For reheating, a bamboo steamer is convenient but not essential: use a metal steamer insert, or microwave the stack under a damp paper towel. The important point is to trap a little moisture so the pancakes stay flexible rather than drying at the edges.
Related
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- Chinese Pancakes for Peking Duck: Soft, Steamed & Easy
- Chinese Orange Chicken Recipe with a Crisp, Tangy Sauce
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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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