Peking Duck Pancakes are an essential part of the famous Peking Duck dish, and they’re surprisingly easy to make at home. I love making these soft, thin pancakes to serve with meat and fresh vegetables.
What is Peking Duck Pancake?
Peking Duck Pancakes, also known as spring pancakes, are traditionally served alongside the famous Peking Duck.
But these pancakes are so versatile—while they pair perfectly with duck, you can also use them to wrap up a variety of fillings, from vegetables to meats like chicken or pork.
These pancakes are incredibly thin and tender, made with just a few simple ingredients.
Surprisingly, homemade versions often turn out even better than store-bought ones!
Semi-Hot Water Method:
I use the semi-hot water method to make the dough, which is a common technique in Chinese cuisine for creating soft and pliable dough.
This method involves using boiling water to partially cook some of the flour, while the rest of the dough is made with cold or lukewarm water.
I’ve also used this method for dishes like Savory Tang Yuan.
This approach isn’t just for the flavor—it also helps with the pancake’s texture and prevents the dough from becoming too tough or dry. It’s a great technique that’s been passed down through generations.
The Secret to Success: The Oil Paste
After testing numerous variations, I found that this is the critical step to making the pancakes truly come to life. Don’t skip this!
The oil paste is essential for creating layers and preventing the pancakes from sticking together.
Steaming Tips
You may notice that I only steam 5 pancakes at a time. This is intentional.
When steaming Peking Duck Pancakes, it’s important not to overload your steamer to ensure even heat distribution.
If you’re steaming more than 5 pancakes, I suggest you adjust the time. For example, if you decide to steam 8 pancakes, steam them for about 8 minutes.
I recommend not steaming too many at a time because this ensures that the pancakes are evenly cooked on all sides.
A Trick for Making Even-Sized Pancakes
Getting perfectly even pancakes can be tricky, especially when you’re making them by hand.
But I’ve found a trick that works every time.
To ensure that every pancake is the same size, I use a simple method: I take a plate that’s the exact size I want my pancakes to be, and I place it over the rolled-out dough. Then, I use a knife to trim off the excess dough around the edges. This gives you a perfectly round pancake, every time.
Ingredients:
Dough Ingredients:
- 300g all-purpose flour
- 3g salt
- 100g boiling water
- 90g room temperature water
- Appropriate amount of cooking oil (for brushing)
Oil Paste Ingredients:
- 1 tsp all-purpose flour
- 2 tsp cooking oil
Instructions
(1) Dough Preparation
In a large bowl, add 300g of all-purpose flour and 3g of salt. Mix the flour and salt evenly. Salt helps improve the gluten structure of the dough, giving the pancakes a chewy texture.
Using chopsticks, roughly divide the flour mixture into two portions. Slowly pour 100g of boiling water into one portion of the flour, stirring quickly with the chopsticks until it forms a flaky texture.
In the second portion of flour, add 90g of room temperature water. Stir again with chopsticks until the mixture becomes flaky.
Transfer the dough to your work surface and knead it into a smooth, soft dough. The dough should be smooth, non-stick, and elastic. Set it aside to rest.
(2) Dough Resting
Divide the dough into 16 equal portions, shaping each into a ball.
Grease the inside of a mold (such as a baking tray or steaming tray) with a thin layer of cooking oil. Place the dough balls into the mold, and brush the tops of each ball with a layer of oil. This prevents the dough from sticking together while it rests and helps keep the dough moist.
Cover the mold with plastic wrap or a damp cloth and allow the dough to rest for about 30 minutes. This resting time will make the dough easier to roll out.
(3) Oil Paste Preparation
In a small bowl, combine 1 tsp of all-purpose flour with 2 tsp of cooking oil. Stir until it forms a smooth, consistent paste.
(4) Making and Steaming the Pancakes
Once the dough has rested, take 5 dough balls from the mold and place them on a lightly floured surface. Use your palm to gently flatten each one.
Brush each of the 4 flattened dough pieces evenly with the prepared oil paste. Be sure to apply the oil paste evenly to cover all the surface areas.
Stack the 4 pieces that have oil paste on top of each other, placing the last (un-oiled) piece on top. Press gently on the stack to flatten it slightly.
Hold the dough stack with both hands and gently pinch the edges together.
Use a rolling pin to roll the dough stack into a thin, round pancake. Roll gently and evenly from the center outwards, aiming for a thin pancake. Be careful not to tear the dough.
Add water to your steamer and bring it to a boil over high heat. Once the water is boiling, place the rolled-out pancakes into the steamer and steam them for 5 minutes. Don’t steam for too long—over-steaming will make the pancakes too soft, and under-steaming may leave them uncooked.
After steaming, remove the pancakes from the steamer and place them on a work surface. Place a plate over the pancakes and use a knife to trim off any excess edges. Just peel off each Peking Duck Pancake one by one.
Frequently Asked Questions
Can I freeze the pancakes for later?
Yes! You can freeze the steamed pancakes. After steaming, allow them to cool, then stack them with parchment paper in between each pancake to prevent sticking. Store them in an airtight container or freezer bag. To reheat, simply steam them for a few minutes.
The Ultimate Guide to Making Peking Duck Pancakes
Ingredients
Dough Ingredients:
- 300 g all-purpose flour
- 3 g salt
- 100 g boiling water
- 90 g room temperature water
- Appropriate amount of cooking oil for brushing
Oil Paste Ingredients:
- 1 tsp all-purpose flour
- 2 tsp cooking oil
Instructions
(1) Dough Preparation
- In a large bowl, add 300g of all-purpose flour and 3g of salt. Mix the flour and salt evenly. Salt helps improve the gluten structure of the dough, giving the pancakes a chewy texture.
- Using chopsticks, roughly divide the flour mixture into two portions. Slowly pour 100g of boiling water into one portion of the flour, stirring quickly with the chopsticks until it forms a flaky texture.
- In the second portion of flour, add 90g of room temperature water. Stir again with chopsticks until the mixture becomes flaky.
- Transfer the dough to your work surface and knead it into a smooth, soft dough. The dough should be smooth, non-stick, and elastic. Set it aside to rest.
(2) Dough Resting
- Divide the dough into 16 equal portions, shaping each into a ball.
- Grease the inside of a mold (such as a baking tray or steaming tray) with a thin layer of cooking oil. Place the dough balls into the mold, and brush the tops of each ball with a layer of oil. This prevents the dough from sticking together while it rests and helps keep the dough moist.
- Cover the mold with plastic wrap or a damp cloth and allow the dough to rest for about 30 minutes. This resting time will make the dough easier to roll out.
(3) Oil Paste Preparation
- In a small bowl, combine 1 tsp of all-purpose flour with 2 tsp of cooking oil. Stir until it forms a smooth, consistent paste.
(4) Making and Steaming the Pancakes
- Once the dough has rested, take 5 dough balls from the mold and place them on a lightly floured surface. Use your palm to gently flatten each one.
- Brush each of the 4 flattened dough pieces evenly with the prepared oil paste. Be sure to apply the oil paste evenly to cover all the surface areas.
- Stack the 4 pieces that have oil paste on top of each other, placing the last (un-oiled) piece on top. Press gently on the stack to flatten it slightly.
- Hold the dough stack with both hands and gently pinch the edges together.
- Use a rolling pin to roll the dough stack into a thin, round pancake. Roll gently and evenly from the center outwards, aiming for a thin pancake. Be careful not to tear the dough.
- Add water to your steamer and bring it to a boil over high heat. Once the water is boiling, place the rolled-out pancakes into the steamer and steam them for 5 minutes. Don't steam for too long—over-steaming will make the pancakes too soft, and under-steaming may leave them uncooked.
- After steaming, remove the pancakes from the steamer and place them on a work surface. Place a plate over the pancakes and use a knife to trim off any excess edges. Just peel off each Peking Duck Pancake one by one.
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