The ultimate guide to making peking duck pancakes

Why you’ll love this recipe

I love this recipe because it teaches a traditional method that creates authentic texture and flavor. The combination of hot and room temperature water gives the dough a soft yet elastic consistency that is perfect for thin pancakes.

I also enjoy how versatile these pancakes are. I can use them not only for Peking duck but also for wraps, vegetables, or other savory fillings.

Another reason I like this recipe is how satisfying it feels to peel apart the layered pancakes after steaming. It is a simple technique that creates beautifully thin layers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 300 g all-purpose flour
• 3 g salt
• 100 g boiling water
• 90 g room temperature water
• appropriate amount of cooking oil for brushing
• 1 tsp all-purpose flour
• 2 tsp cooking oil

Directions

I start by preparing the dough. In a large bowl, I mix the flour and salt until evenly combined. Then I divide the mixture into two portions.

I pour boiling water into one portion and stir quickly with chopsticks until it forms a flaky texture. In the second portion, I add room temperature water and stir again until it also becomes flaky.

I transfer everything onto my work surface and knead it into a smooth, soft dough. I keep kneading until it becomes elastic and non-sticky, then I set it aside to rest.

Next, I divide the dough into 16 equal pieces and shape each one into a ball. I lightly grease a tray with oil, place the dough balls inside, and brush the tops with oil to prevent sticking. I cover them and let them rest for about 30 minutes.

While the dough rests, I prepare the oil paste by mixing flour and cooking oil until smooth.

Once rested, I take a few dough balls and flatten them gently. I brush oil paste onto most of them, then stack them with one un-oiled piece on top. I press the stack lightly and pinch the edges together.

Using a rolling pin, I roll the stacked dough into a thin, round pancake. I work gently from the center outward to keep it even and avoid tearing.

I bring water to a boil in a steamer and place the pancakes inside. I steam them for about 5 minutes, making sure not to overcook them.

After steaming, I remove the pancakes and trim the edges if needed. I then carefully peel each thin layer apart, creating soft, delicate pancakes ready to serve.

Servings and timing

This recipe makes about 8 servings, depending on how many pancakes I use per serving.

The total time is approximately 58 minutes, including preparation, resting, and steaming.

Variations

I sometimes add a small amount of sesame oil to the dough for a subtle nutty flavor.

If I want slightly crisp edges, I lightly pan-cook the pancakes after steaming for a few seconds on each side.

I also experiment with whole wheat flour for a more rustic version, though the texture becomes slightly denser.

For a quicker method, I roll each pancake individually instead of stacking, though I prefer the layered technique for authenticity.

Storage/reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 2 days. I place parchment paper between them to prevent sticking.

To reheat, I steam them briefly for a few minutes until soft again. I can also warm them in a covered pan on low heat.

If I want to freeze them, I stack them with parchment paper and store them in a freezer-safe bag. I steam them directly from frozen when needed.

FAQs

Why do I use both hot and cold water in the dough?

I use boiling water to partially cook the flour, which makes the dough softer, while the room temperature water helps develop gluten for structure.

How thin should the pancakes be?

I aim for very thin pancakes, almost translucent, but still strong enough to hold fillings without tearing.

Can I skip the resting time?

I do not skip it because resting relaxes the gluten and makes the dough much easier to roll out.

Why do I stack and roll multiple dough pieces together?

This method creates layers that can be peeled apart after steaming, giving me multiple thin pancakes at once.

Can I make these without a steamer?

Yes, I can cook them in a pan on low heat, but I find steaming gives the softest and most authentic texture.

Conclusion

Peking Duck Pancakes are a rewarding recipe I enjoy making when I want something traditional and versatile. The soft texture, delicate layers, and simple ingredients come together beautifully. I like how the process feels hands-on and how the final result pairs perfectly with a variety of fillings.

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