Chinese pancakes for Peking duck are thin, soft wheat-flour wrappers from northern China, made with flour, hot water, and a little salt. They are served warm with slices of roast duck, hoisin sauce, cucumber, and scallions, then folded around the fillings. This hot-water dough is pliable and easy to roll thin, so the pancakes stay tender without needing special equipment.
Ingredients
- 2 cups (250 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting. All-purpose flour makes a flexible wrapper; plain wheat flour is traditional, and bread flour can make the pancakes chewier.
- ¾ cup (180 ml) boiling water. Measure the water after it has boiled, and pour it carefully into the flour.
- ½ teaspoon (3 g) fine salt.
- 1 tablespoon (15 ml) toasted sesame oil for brushing between paired dough rounds. Use a mild neutral oil if preferred; it will taste less nutty but still help the layers release.
Instructions
- Mix the dough. Put the flour and salt in a heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy spoon. Keep stirring until the flour forms shaggy clumps and there are no large dry patches. The dough may look rough at this point; avoid adding extra water unless a substantial amount of flour remains dry.
- Knead and rest. When the mixture is cool enough to handle, gather it into a ball and knead on a lightly floured counter for about 5 minutes, until smooth and elastic. If it sticks, dust the counter with a little flour rather than working in a large amount. Cover the dough with an inverted bowl or plastic wrap and let it rest for 30 minutes at room temperature. This rest gives the flour time to hydrate and makes rolling easier.
- 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 so their surfaces do not dry out. Roll each piece into a ball, then press the balls into flat rounds about 2 inches (5 cm) across. Pair the rounds by size so they will roll evenly.
- Oil and stack each pair. Brush one side of a round with a very thin film of sesame oil, reaching close to the edge. Place a second round on top and press lightly to remove air pockets. Repeat with the remaining pieces to make 8 pairs. Use only enough oil to coat the surface: excess oil can make the layers slide around and can leak out during rolling.
- Roll the paired pancakes. Lightly flour the counter and rolling pin. Roll each pair into a thin circle about 6 inches (15 cm) wide, turning it often and rolling from the center toward the edge. Flip the pair once or twice so both sides stretch evenly. The rounds should be thin enough to see a little light through them, but not so thin that they tear. Stack the rolled pairs under a clean towel while you finish the batch.
- Heat the pan. Set a dry, heavy skillet or griddle over medium heat and let it warm for a few minutes. It should be hot enough for a pancake to begin bubbling within about 20 seconds, but not so hot that it scorches before the layers cook. Do not add oil to the pan; oil between the dough rounds is what allows them to separate.
- Cook in batches. Lay one paired round in the dry pan. Cook for about 30–45 seconds, until small bubbles appear and the underside has a few pale golden spots. Flip and cook the other side for about 20–30 seconds. Transfer it to a plate. Continue with the remaining pairs, adjusting the heat if the pancakes brown quickly or take much longer to puff. Allow about 20 minutes for heating the pan and cooking the batch.
- Separate and keep warm. While each pancake pair is still warm but cool enough to handle, gently peel the two thin pancakes apart from one edge. If one sticks, return the pair to the warm pan for a few seconds; do not pull hard, since that can tear the wrappers. Stack the separated pancakes and cover them with a clean, slightly damp towel until ready to serve.
Tips
- Use genuinely hot water. The boiling water partially cooks the flour, creating a softer dough that is easier to roll than a cold-water dough. Pour it in gradually and stir as you go, since flour absorbs moisture differently. If the finished dough feels dry and cracks when pressed, knead in water a teaspoon at a time; if it is sticky, use a light dusting of flour.
- Keep unused dough covered. Exposed dough develops a dry skin that can make the finished edges crack. Cover the main dough ball during its rest and keep the cut portions under a towel or wrap while shaping the other pieces.
- Roll with a light touch. A thick center cooks unevenly, while an aggressively thin edge is likely to tear. Rotate the paired rounds as you roll and use only a little dusting flour. If the two rounds shift apart, lift them, realign them, and continue gently.
- Control the skillet heat. A few pale brown spots are fine, but dark, crisp pancakes will not fold well around duck. If the surface browns before bubbles form, lower the heat. If the rounds remain pale and flat for a long time, let the pan heat more before cooking the next one.
Serving Suggestions
Serve the pancakes warm, ideally soon after separating them, alongside thin slices of cooked Peking duck, hoisin sauce, cucumber cut into slender batons, and scallions cut into matchsticks. Put the fillings in separate dishes so everyone can assemble a wrap. A small amount of hoisin is usually enough: spread it across the pancake, add duck and vegetables, then fold the bottom up and bring one side over the filling.
These wrappers are intentionally mild, so they suit rich duck and strongly flavored sauces without competing with them. If serving a whole meal, offer a light vegetable dish or a clear soup alongside the duck. For a buffet, keep the pancakes stacked under a clean, slightly damp towel and replenish the stack in smaller batches so the remaining ones do not dry out.
Variations
Use neutral oil instead of sesame oil. Toasted sesame oil gives the traditional pairing a gentle nutty aroma, but it is not essential to the dough. A neutral oil such as canola or sunflower oil works for separating the layers and gives a more restrained flavor. Do not substitute sesame oil into the dough itself unless you want its flavor throughout the wrapper.
Make smaller wrappers. For a more delicate appetizer-size wrap, divide the dough into 20 pieces instead of 16 and roll the paired rounds to about 5 inches (13 cm). They will cook a little faster, so watch for bubbles and pale spots rather than relying on the full cooking time for the larger pancakes.
Try whole-wheat flour in part. Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. The pancakes will be a little heartier, darker, and less silky, and the dough may need a teaspoon or two more water. Replacing all the flour tends to make thin wrappers more fragile and less tender.
Serve with other fillings. The pancakes also work with sliced roast pork, shredded vegetables, or stir-fried mushrooms. These are serving adaptations rather than the classic duck combination. Keep wet sauces and juicy fillings modest so the wrapper does not become soggy before it is folded.
Storage and Reheating
For the best texture, make the pancakes shortly before serving. If you need to prepare them ahead, separate and cool them, then stack them with small pieces of parchment between the pancakes. Wrap the stack tightly or place it in an airtight container and refrigerate within 2 hours of cooking. They keep for 3–4 days refrigerated. The refrigerator can make them firmer, so reheat before serving.
To reheat, place a stack in a steamer over simmering water for about 2–3 minutes, just until warm and flexible. Alternatively, wrap the stack in a damp paper towel and microwave in short bursts, checking often so the edges do not dry out. For food safety, USDA guidance is to reheat leftovers to 165°F (74°C); check the center of the stack with a food thermometer if reheating stored pancakes. Handle the warmed pancakes gently as you separate them.
For longer storage, freeze the separated pancakes with parchment between them in a freezer-safe bag for up to 2 months for best quality. Thaw overnight in the refrigerator, then steam until hot and flexible. Do not leave cooked pancakes at room temperature for more than 2 hours, and discard any that have been left out longer.
Frequently Asked Questions
Are these the same as Mandarin pancakes?
Yes. Thin wheat-flour pancakes served with Peking duck are commonly called Mandarin pancakes in English. Recipes vary in details such as the amount of oil and how the dough is rested, but the paired-and-rolled method is a practical way to make them at home.
Why are two dough rounds rolled together?
A thin layer of oil between the rounds prevents them from bonding as they cook. Rolling and cooking them as a pair saves time, and the warm pancakes can then be peeled apart into two thin wrappers. If the oil is missing in spots or the rounds are rolled unevenly, they may stick or tear during separation.
Can I make the dough without boiling water?
Boiling water is recommended because it helps produce a tender, pliable wrapper. Cool or lukewarm water makes a different, firmer dough that can be harder to roll thin. If you do not have a kettle, bring water to a full boil in a saucepan and measure it carefully before adding it to the flour.
Why do my pancakes turn out tough?
Common causes include adding too much extra flour, rolling the dough too thick, overcooking the pancakes, or leaving the stack uncovered. Knead only until smooth, use a light dusting of flour, cook over moderate heat, and cover the cooked pancakes while they wait. The 30-minute dough rest also makes the rounds easier to roll without forcing them.
Can I make them a day ahead?
Yes. Cook and separate the pancakes, cool them, then stack with parchment between each one and refrigerate in a tightly covered container. Reheat the stack by steaming until hot and flexible. For the softest texture, avoid assembling the duck wraps until just before serving.
Do I need a special pan or rolling pin?
No. A heavy skillet or flat griddle and an ordinary rolling pin are enough. A small rolling pin can make the work easier, but a clean, straight-sided bottle can serve as a substitute. Use a dry pan and keep the rounds close to the same thickness so they cook evenly.
Related
- Chinese Scallion Pancakes: A Crisp, Layered Recipe
- Kung Pao Chicken Recipe: A Spicy Sichuan Favorite
- Chinese Pancakes for Peking Duck: Soft, Steamed & Easy
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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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