The ultimate guide to making peking duck pancakes
The Best Peking Duck Pancakes with soft layers, delicate texture, and easy steaming method. Perfect for serving with duck, hoisin sauce, and fresh vegetables.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 58 minutes
- Yield: 8 servings
- Category: Bread
- Method: Steaming
- Cuisine: Chinese
- Diet: Vegan
Ingredients
300 g all-purpose flour
3 g salt
100 g boiling water
90 g room temperature water
Cooking oil (for brushing)
Oil Paste:
1 tsp all-purpose flour
2 tsp cooking oil
Instructions
(1) Dough Preparation
In a large bowl, mix flour and salt evenly.
Divide the flour into two portions.
Pour boiling water into one portion, stirring quickly until flaky.
Add room temperature water to the second portion and mix until flaky.
Combine both mixtures and knead into a smooth, soft, elastic dough.
Cover and set aside.
(2) Dough Resting
Divide dough into 16 equal balls.
Lightly oil a tray and place dough balls inside.
Brush tops with oil to prevent sticking.
Cover and let rest for 30 minutes.
(3) Oil Paste Preparation
Mix flour and oil in a small bowl until smooth.
(4) Forming Pancakes
Take 5 dough balls and flatten them slightly.
Brush 4 pieces with oil paste.
Stack them, placing the un-oiled piece on top.
Press gently and pinch edges together.
Roll into a thin round pancake.
(5) Steaming
Bring water to a boil in a steamer.
Steam pancakes for 5 minutes.
Remove, trim edges if needed, and gently separate layers.
Notes
Resting the dough is essential for soft and pliable pancakes.
Rolling evenly prevents tearing and ensures thin layers.
Do not over-steam—this can make pancakes too soft.
These pancakes can be stored and reheated by steaming briefly.
