Chinese Peking Duck Pancakes: Soft, Thin Wrappers

Chinese Peking duck pancakes are thin, soft wheat wrappers served with sliced roast duck, hoisin sauce, scallions, and cucumber. This practical version makes the pancakes from a simple hot-water dough, then cooks them in pairs so they stay tender and easy to separate; serve them with fully cooked duck prepared separately.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for dusting
¾ cup (180 ml) just-boiled water
1 teaspoon (5 ml) toasted sesame oil, plus a little for brushing
¼ teaspoon fine salt (about 1.5 g), optional

Instructions

Mix the dough. Put the flour and optional salt in a heatproof bowl. Pour in the just-boiled water gradually while stirring with chopsticks or a fork. When the mixture is cool enough to handle, bring it together into a rough dough. If dry flour remains, add water a teaspoon at a time; if it is sticky, dust lightly with flour.
Knead and rest. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic. Cover the dough with an overturned bowl or a damp towel and rest for 20 minutes. This rest allows the flour to hydrate and makes the dough easier to roll thinly.
Divide and roll. Roll the dough into a log and cut it into 12 equal pieces. Keep pieces covered as you work. Roll each into a ball, then flatten into a disc about 2½ inches (6 cm) wide. Brush the top of six discs very lightly with sesame oil. Place the remaining six discs on top, oiled sides together, and press gently to join each pair.
Roll the paired pancakes. On a lightly floured surface, roll each pair into a thin circle about 7–8 inches (18–20 cm) across. Turn the dough often and rotate it as you roll to keep the shape even; dust with only enough flour to prevent sticking. Stack the rolled pairs under a clean towel while you heat the pan.
Cook. Heat a dry skillet or griddle over medium heat. Cook one paired pancake for about 30–45 seconds, until pale golden spots appear underneath and the top looks dry. Flip and cook the other side for about 30 seconds. Do not let the pan get so hot that the surface darkens before the layers cook through. Transfer to a plate and cover with a towel. Repeat with the other pairs.
Separate and serve warm. When each paired pancake is cool enough to handle but still warm, gently peel it apart into two thin wrappers. Stack them and keep covered so they do not dry out. Serve promptly with cooked duck and accompaniments.

Tips

Use boiling water carefully. Hot water partially softens the flour’s gluten, helping the cooked wrappers stay pliable. Stir first, and wait until the dough is safe to handle before kneading.
Keep dough covered. Uncovered dough forms a dry skin that can make rolling and sealing difficult. Cover both the main dough and the divided pieces whenever they are not being handled.
Brush, don’t pour, the oil. A very thin sesame-oil layer lets the paired wrappers separate after cooking. Too much oil can make them slide apart while rolling or turn greasy.
Adjust for your pan. If pancakes brown too quickly, lower the heat; if they remain damp and pale after a minute, raise it slightly. A few light brown spots are fine, but crisp edges usually mean they have cooked too long.

Serving Suggestions

Set the warm pancakes on a covered plate alongside thin slices of fully cooked Peking-style duck, hoisin sauce, and scallions cut into matchsticks. Cucumber sticks add a cool, crisp contrast. To assemble, spread a little hoisin down the center, add duck and vegetables, fold the bottom edge up, then fold or roll the sides around the filling. Keep the filling modest so the wrapper does not tear.

This recipe makes 12 paired rounds that separate into 24 pancakes, enough for six people to have four each as part of a meal. The pancakes are wrappers, not a complete duck recipe: cook duck separately, and use a food thermometer to verify poultry reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C). If serving several dishes, keep the pancakes covered and warm while the duck is carved.

Variations

Plain white-flour wrappers: Skip the sesame oil between the paired discs and roll each portion individually. These will be slightly less supple and will not have the characteristic paired layers, but they work as simple thin flatbreads.

Whole-wheat blend: Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. The wrappers will taste nuttier and may be a little less tender. Add a teaspoon or two of water if the dough feels dry.

Scallion pancakes: For a different dish rather than a traditional duck wrapper, scatter finely sliced scallions over a rolled disc, roll it up, coil it, flatten it, and pan-cook with a little oil. This creates a richer, flaky pancake and is less neutral in flavor.

Storage and Reheating

For serving later, leave the cooked pairs intact, cool them, and stack with small squares of parchment between them. Refrigerate in an airtight container within 2 hours; use within 3–4 days. Keep the wrappers separate from duck and sauces so they do not become soggy. For longer storage, freeze the cooled, parchment-separated pancakes in a sealed freezer bag for up to 2 months for best quality; thaw overnight in the refrigerator.

Warm refrigerated or thawed pancakes in a covered steamer for 1–2 minutes, or microwave them under a barely damp paper towel in short bursts until soft and warm. Avoid prolonged direct heating in a dry skillet, which can make them brittle. If reheating leftover duck, reheat it separately to 165°F (74°C), the USDA FSIS safe temperature for leftovers.

Frequently Asked Questions

Are these the same as Mandarin pancakes?
Yes. Thin wheat wrappers for Peking duck are commonly called Mandarin pancakes in English. Recipes vary in details such as whether the dough is kneaded with hot water and whether the rounds are cooked as pairs.

Can I make the dough ahead?
Yes. Wrap the dough airtight 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.

Why are my pancakes hard to separate?
They may have been rolled too thick, cooked too long, or not oiled lightly and evenly between the discs. Peel them apart while warm rather than letting the paired rounds cool completely; use a gentle motion to avoid tearing.

Can I use a tortilla press?
A press can flatten the dough, but it may not make wrappers thin enough. Press each pair between sheets of parchment, then finish rolling with a pin until the rounds are about 7–8 inches (18–20 cm) wide.

Can I make these without sesame oil?
Yes. A neutral oil such as canola or sunflower oil works for separating the paired layers, with a less noticeable aroma. You can also omit the oil, but the wrappers may be more difficult to peel apart.

How do I keep a batch soft while cooking?
Stack each cooked pair under a clean, dry towel as it comes off the pan. Once separated, keep the pancakes covered until serving. Do not leave them exposed to air, since thin wrappers dry quickly.

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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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