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.

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.

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.

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.

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.

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!