If you’ve been following Nana with Chopstick for a while, you probably know that my family has a deep love for all kinds of dough-based dishes.
We’re big fans of buns, like the crispy Fried Flower Buns and savory Pan-Fried Beef Buns, along with various types of Chinese bread, such as the Brown Sugar Bread. And of course, we can’t forget about our love for pancakes—Daikon Pancakes and Savory Sauce Pancakes are often a favorite at our table.
But one dish we always return to, no matter the occasion, is dumplings.
Like most people, I frequently end up with leftover dumpling wrappers after preparing the filling.
What do I do with all those extra wrappers?
Well, there are a thousand ways to use them up!
I’ve experimented with many, but one of my favorites is making Peking Duck pancakes.
It’s a quick and easy alternative to the traditional Peking Duck pancake recipe I usually share with you all.
This version is much simpler and doesn’t require as much preparation, but it still results in a deliciously soft and thin pancake perfect for wrapping around crispy duck.
Why you‘ll love this recipe
These Peking Duck Pancakes made from leftover dumpling wrappers are thin, soft, and perfect for wrapping.
Compared to the pan-fried version (Mandarin Pancakes), the steamed version is even thinner and more tender.
The best part? You don’t need any special skills to make them. With just a few simple ingredients and easy-to-follow steps, you’ll be able to make your own batch in no time.
Many people ask me how I get them so thin, and I always say: there’s no shortcut—just a little extra effort with the rolling pin!
A small tip I’ve picked up over time is when you’re brushing oil onto the dumpling wrappers, don’t overdo it. A light layer of oil is all you need; too much will make the wrappers hard to roll out and could cause them to become too greasy.
Ingredients
- 15 sheets of dumpling wrappers
- 2 tbsp peanut oil (or any other cooking oil of your choice)
Instructions
- Preparation:
Start by cleaning your work surface and gathering your tools: a brush, rolling pin, steamer, and tongs. Make sure your steamer is prepped and ready. - Oil Brushing and Stacking:
Place one sheet of dumpling wrapper on your work surface. Use a brush to evenly spread a light layer of oil over the top. Then, place another wrapper on top and repeat the process of brushing it with oil. Continue stacking the wrappers in groups of 5 sheets, making sure each layer is lightly oiled.
- Pressing with Rolling Pin:
Once you have a stack of 5 wrappers, gently press down with a rolling pin to bond the layers together and flatten them slightly. Then flip the stack over and repeat the pressing on the other side.
- Rolling and Shaping:
Start rolling the stack of wrappers by placing the rolling pin in the center and gently rolling outward. Roll back and forth, making sure to apply even pressure as you go. Flip the stack every so often to ensure all areas are evenly rolled out. Keep rolling until the pancakes are thin, but not so thin that they’ll break during steaming.
- Steaming the Pancakes:
Bring a pot of water to a boil in your steamer. Carefully place the rolled pancakes into the steame. Steam for 10 minutes if making 10 pancakes, or 15 minutes for 15 pancakes.
- Serving:
Once the pancakes are done, use tongs or a spatula to carefully remove them from the steamer. Let them cool slightly on a plate. When they’ve cooled a little, they’ll easily peel apart, and you’ll have perfectly soft, thin pancakes ready for your Peking Duck!
Frequently Asked Questions
Can I use store-bought wrappers instead of dumpling wrappers?
While I prefer using homemade dumpling wrappers, store-bought wrappers can be used as a shortcut. They may not be as soft or thin as the homemade version, but they’ll still work well in a pinch.
Can I make these ahead of time?
Yes, you can make these pancakes in advance and freeze them. Simply layer them with parchment paper to prevent sticking, and steam them when you’re ready to serve. They will still be just as soft and delicious!
Steamed Peking Duck Pancakes: The Easy Version
Ingredients
- 15 sheets of dumpling wrappers
- 2 tbsp peanut oil or any other cooking oil of your choice
Instructions
Preparation:
- Start by cleaning your work surface and gathering your tools: a brush, rolling pin, steamer, and tongs. Make sure your steamer is prepped and ready.
Oil Brushing and Stacking:
- Place one sheet of dumpling wrapper on your work surface. Use a brush to evenly spread a light layer of oil over the top. Then, place another wrapper on top and repeat the process of brushing it with oil. Continue stacking the wrappers in groups of 5 sheets, making sure each layer is lightly oiled.
Pressing with Rolling Pin:
- Once you have a stack of 5 wrappers, gently press down with a rolling pin to bond the layers together and flatten them slightly. Then flip the stack over and repeat the pressing on the other side.
Rolling and Shaping:
- Start rolling the stack of wrappers by placing the rolling pin in the center and gently rolling outward. Roll back and forth, making sure to apply even pressure as you go. Flip the stack every so often to ensure all areas are evenly rolled out. Keep rolling until the pancakes are thin, but not so thin that they'll break during steaming.
Steaming the Pancakes:
- Bring a pot of water to a boil in your steamer. Carefully place the rolled pancakes into the steame. Steam for 10 minutes if making 10 pancakes, or 15 minutes for 15 pancakes.
Serving:
- Once the pancakes are done, use tongs or a spatula to carefully remove them from the steamer. Let them cool slightly on a plate. When they've cooled a little, they'll easily peel apart, and you'll have perfectly soft, thin pancakes ready for your Peking Duck!
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