Where to Buy Peking Duck Pancakes and Make Them at Home

Peking duck pancakes are thin, soft wheat wrappers served around sliced roast duck with hoisin sauce and crisp vegetables. You can usually find them in the freezer section of an Asian grocery store; if they are not available nearby, this simple hot-water dough makes a tender homemade version.

Look for packages labeled Peking duck pancakes, Mandarin pancakes, or Chinese duck pancakes, often near frozen dumplings and other Chinese-style wrappers. Some specialty grocers and online Asian-food retailers carry them too, though stock and delivery options vary. Check that the package contains soft wheat pancakes: spring roll wrappers are brittle or meant for frying, while flour tortillas are much thicker and have a different flavor. Follow the package directions for thawing and warming purchased pancakes.

Ingredients

2 cups (250 g) all-purpose flour, plus 2 tablespoons (16 g) for dusting and adjusting the dough
3/4 cup (180 ml) boiling water
1/2 teaspoon (3 g) fine salt
1 tablespoon (15 ml) toasted sesame oil, for brushing between the dough rounds

Instructions

Mix the dough. Add the flour and salt to a heatproof mixing bowl. Pour in the boiling water in a steady stream while stirring with chopsticks or a sturdy spoon. Keep stirring until the flour forms rough, shaggy clumps and no dry patches remain. The dough will be hot, so do not begin kneading until it is cool enough to handle. If a little flour remains at the bottom, add water a teaspoon at a time; if the dough is very sticky, dust it with a little of the reserved flour.
Knead and rest. Tip the dough onto a lightly floured work surface and knead for about 8 minutes, pressing and folding until it feels smooth and supple. It should be soft but not wet or tacky. Shape it into a ball, return it to the bowl, and cover the bowl with a plate or a clean, slightly damp towel. Rest for 30 minutes at room temperature. This pause lets the flour absorb the water and makes the dough easier to roll thin without springing back.
Divide and pair the dough. Roll the rested dough into a short log and cut it into 12 equal pieces. Keep the pieces covered while you work so their surfaces do not dry out. Roll each piece into a ball, then flatten it into a small disk. Brush the top of six disks very lightly with sesame oil and place an un-oiled disk on each one, making six pairs. The oil between each pair helps the cooked pancakes separate cleanly; avoid letting it run over the edges, where it can make them slide apart while rolling.
Roll the paired rounds. On a lightly floured surface, roll each pair together into a thin circle about 6 to 7 inches (15 to 18 cm) across. Turn the dough a quarter-turn every few strokes to keep the shape even, and use only enough flour to prevent sticking. A slightly uneven edge is fine. If a pair keeps shrinking, cover it and let it rest for 5 minutes before rolling again; do not force it, since stretching can make the pancakes tear.
Cook the pancakes. Heat a dry skillet or griddle over medium heat. Add one paired round and cook for about 1 to 1 1/2 minutes, until pale golden spots appear underneath and the surface looks dry rather than raw. Flip and cook the other side for about 1 to 1 1/2 minutes. Adjust the heat if the spots turn dark before the dough is cooked through. Transfer the cooked pair to a plate, and repeat with the remaining pairs; allow about 3 minutes per pair, or 18 minutes total.
Separate and cover. While each pair is still warm but cool enough to handle, gently peel the two pancakes apart from the edge. Stack them on a plate and cover with a clean towel to keep them pliable. If a pancake feels stiff, it may have cooked too long or cooled uncovered; cover the stack and warm it briefly in the skillet before serving. Serve warm with Peking duck and accompaniments, or let the stack cool before storing.

Tips

Use the right water temperature. Boiling water partially gelatinizes the flour starch, producing a flexible dough that rolls thinner than a standard cold-water dough. Pour carefully and stir before touching the mixture, because hot pockets can remain beneath the surface.
Keep the dough covered. Exposed dough forms a dry skin that can crack as you roll it. Cover the main dough and the cut pieces whenever they are not being handled. If the work surface gets oily, wipe it clean before rolling the next pair.
Choose a practical oil substitute. Toasted sesame oil gives the layers a familiar nutty aroma, but its flavor is noticeable. Use neutral vegetable or canola oil if you prefer a milder pancake; the texture will be similar, though less fragrant. Brush on a thin film rather than pouring oil between the rounds.
Watch the pan, not just the clock. Skillet heat varies, so look for small pale-golden spots and a dry-looking surface. Too low a heat can leave the dough leathery, while excessive heat browns the outside before the center is cooked. Cook one test pair and adjust before continuing.

Serving Suggestions

For a familiar Peking duck-style table, set out warm pancakes with sliced roast duck, hoisin sauce, thin strips of scallion, and cucumber cut into matchsticks. A small amount of sauce is usually enough: spread it across the center, add a few duck slices and vegetable strips, then fold or roll the pancake around the filling. These wrappers are delicate, so overfilling can split them.

For a simple meal, serve the pancakes alongside purchased roast duck or another fully cooked duck dish, plus a bowl of quick-pickled cucumber or a light vegetable stir-fry. They also work as a shared starter: keep the stack covered and let everyone assemble their own. If serving a crowd, warm the pancakes shortly before eating rather than leaving them uncovered on a platter, where they can dry out.

Variations

Make smaller pancakes: Divide the dough into 16 pieces instead of 12 and make eight pairs. Roll each pair to about 5 inches (13 cm) across. Smaller wrappers are handy for appetizer portions, but they take a little longer to roll because there are more pairs to prepare.

Use a mild oil: Neutral oil can replace toasted sesame oil between the layers. This keeps the pancakes versatile for fillings beyond duck, including sautéed mushrooms, shredded chicken, or vegetables. The basic dough itself is intentionally mild and does not need extra seasoning.

Try a whole-wheat blend: Replace up to 1/2 cup (60 g) of the all-purpose flour with whole-wheat flour, keeping the total flour at 2 cups (250 g). The pancakes will taste nuttier and may be a little less supple. Add a teaspoon of water if the dough feels dry, and roll gently rather than trying to stretch it.

Choose a store-bought shortcut: Frozen Mandarin or Peking duck pancakes save the mixing, resting, and rolling. They are not identical to freshly made ones, but are convenient for a weeknight meal. Use the package instructions, and keep warmed pancakes covered until serving.

Storage and Reheating

For the best texture, serve the pancakes soon after cooking. Cool any leftovers and refrigerate them within 2 hours. Stack them with small pieces of parchment between pancakes, then place the stack in an airtight container or sealed bag. They keep for 3 to 4 days in the refrigerator. Cooked duck and other fillings should be stored separately so moisture and sauce do not make the wrappers soggy.

To reheat a small stack, warm the pancakes in a covered skillet over low heat with a teaspoon of water in the pan, keeping the water off the pancakes. Turn the stack once, separating the pancakes gently if they stick. A microwave also works: cover the stack with a barely damp paper towel and heat in short bursts until warm and pliable. For food safety, USDA guidance is to reheat leftovers to 165°F (74°C); check the center of the stack with a food thermometer when reheating leftovers rather than relying only on warmth at the edges.

For longer storage, freeze the pancakes in a sealed freezer-safe bag with parchment between them, ideally for up to 2 months for good quality. Thaw in the refrigerator or separate the pancakes carefully while still partly frozen, then warm them covered. Do not leave cooked pancakes at room temperature for extended storage.

Frequently Asked Questions

Where can I buy Peking duck pancakes?
Start with the freezer aisle of an Asian supermarket, especially near dumplings, buns, and other Chinese-style frozen foods. Specialty food shops and online Asian grocery stores may carry them as well. Search for Peking duck pancakes, Mandarin pancakes, or Chinese duck pancakes, and check the label and package directions before buying.

Are Mandarin pancakes the same as Peking duck pancakes?
The names are often used for the same thin wheat wrappers served with roast duck. Names and styles can vary by shop or region, so compare the product description and appearance. A soft, flexible wheat pancake is the style you want; a spring roll wrapper is a different product.

Can I use tortillas or spring roll wrappers instead?
Neither is an exact substitute. Small flour tortillas are thicker and more substantial, but can work if you simply need a flexible wrap. Spring roll wrappers are generally designed for a different preparation and may be stiff, dry, or intended to be fried. For the closest result, use a soft wheat pancake or make this recipe.

Can I make the dough ahead?
Yes. Make the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature until pliable before dividing and rolling; cold dough can resist rolling. You can also cook the pancakes ahead, cool them, and refrigerate or freeze them as described above.

Why are my pancakes tough or difficult to separate?
Tough pancakes are often rolled too thick, cooked too long, or left uncovered as they cool. Make sure the pan is moderately hot, cook only until pale spots appear, and cover the stack with a towel. If two layers stick, separate them while warm and peel slowly from the edge rather than pulling from the middle.

How many pancakes should I plan per person?
This recipe makes 12 pancakes, or about two per person for six people when served with duck and vegetables. For a main meal with generous fillings, plan on two to three per person; for a larger gathering, make an extra batch or buy an additional package, since appetites and package sizes vary.

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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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