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    Home » Recipes » Chinese Pancakes

    Peking Duck Pancake

    Last Modified: October 9, 2022 by Elaine| 46 Comments

    5.6K shares
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    Jump to Recipe - Print Recipe

    Learn two ways to make peking duck pancake (Chinese pancakes or spring pancake, 春饼). This pancake goes with with moo shu pork, peking duck and other shredded chicken.

    peking duck pancake | chinasichuanfood.com

    In a Peking duck restaurants in mainland China, peking duck usually is served with steamed soft pancakes. We get another name for the pan-fried version: 单饼 which means "single pancakes". Those single pancakes are not directly served with peking duck but with normal homestyle salad or stir fries (the ingredients are usually shredded).  I made those pancakes when I fry to catch up the serving ways of moo shu pork and fell in love with those chewy pancakes with a strong aroma of wheat flour.

    Chinese Pancakes| Chinasichuanfood.com

    It is quite easy to make this peking duck pancake at home. The only key step is to make a super soft dough. When the dough is soft enough, we can easily roll out to a thin and larger wrapper. Boiling hot water is the most important ingredients to make the dough soft enough. Using hot boiling water in a dough is called as "烫面" in Chinese. It can help to make the dough soft and shorten the cooking time. We also cook Northern style Chinese scallion pancake with this method.  Previously I tried a combination of hot water and cold water. But after several times of testing, even with hot water only, the pancake can be chewy enough.

    Chinese Pancakes| Chinasichuanfood.com

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup hot boiling water+ 20ml for adjusting
    • 3 tablespoon sesame oil or other vegetable oil
    peking duck pancake | chinasichuanfood.com

    In a large bowl, stir in hot water. Set aside until cool down. When the dough is still hot, it can be quite sticky and hard to knead. 

    Knead until smooth dough. Covered and rest for 15 to 20 minutes.

    peking duck pancake | chinasichuanfood.com

    Divide the dough into 18 similar portions.

    peking duck pancake | chinasichuanfood.com

    Pan-fried method: take one portion out and flatten. Brush oil on the surface.

    peking duck pancake | chinasichuanfood.com

    Then overlay with another small portion. Roll the two pieces together.

    peking duck pancake | chinasichuanfood.com
    peking duck steps | chinasichuanfood.com

    Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is brownly dotted and then turn over and fry the other side.

    peking duck steps | chinasichuanfood.com

    Tear the two pieces apart when the pancake is still warm.

    peking duck pancake | chinasichuanfood.com

    You can also check simplified steamed duck pancake version for a softer and quicker version of Chinese pancakes.

    Peking Duck Pancake

    Chinese marinade pancake- peking duck pancake (Moo Shu Pancake)
    5 from 14 votes
    Print Recipe
    Prep Time 40 mins
    Cook Time 20 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine Chinese
    Servings 4
    Calories 290 kcal

    Ingredients
      

    • 2 cups all-purpose flour
    • 1 cup hot boiling water+ 20ml for adjusting
    • 3 tablespoon sesame oil or other vegetable oil

    Instructions
     

    • In a large bowl, stir in hot water. Set aside until cool down. Knead until smooth dough. Covered and rest for 20 minutes.
    • Divide the dough into 18 similar portions.

    Steamed pancake

    • Take one portion out and then roll it into a paper thin wrapper around 16 to 20 cm in diameter.
    • Prepare a steamer and place a lining paper. Place one wrapper in and cover the lid and steam for 1 minute until the wrapper is almost cooked. During this time, roll another piece and then place the new one over the steamed one. Continue steaming for 1 minute before adding the next piece. Repeat the finish all the wrappers.

    Pan-fried pancake

    • Take one portion out and flatten. Brush oil on the surface. Then overlay with another small portion. Roll the two pieces together.
    • Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is brownly dotted and then turn over and fry the other side.
    • Tear the two pieces apart when the pancake is still warm.

    Nutrition

    Calories: 290kcalCarbohydrates: 44gProtein: 6gFat: 10.2gSaturated Fat: 1.5gSodium: 4mgPotassium: 66mgFiber: 1.5gIron: 2.9mg
    Keyword pancake
    Tried this recipe?Mention @ChinaSichuanFood
    Chinese Pancakes| Chinasichuanfood.com
    Chinese Pancakes| Chinasichuanfood.com

    More Chinese Pancakes

    • Pineapple Buns—Bolo Bao Recipe
    • Homemade Red Bean Buns (Dou Sha Bao)
    • Char Siu Bao (BBQ Pork Buns)
    • Chinese Steamed Buns (Mantou Recipe)

    Reader Interactions

    Comments

    1. Maree

      July 14, 2020 at 5:22 pm

      Hi, love this recipe. Thank you. Do you have recipe for the super yummy sauce that goes with these duck pancakes, please? I can’t stop thinking about this dish 🙂

      Reply
      • Elaine

        July 26, 2020 at 11:10 am

        Maree,
        We actually get two popular sauce for this, you can check this one firstly to see whether it is the one you are referring to.

        Reply
    2. Sammi Kwan

      August 18, 2020 at 1:15 am

      How do you recommend storing it afterwards? thank you!

      Reply
      • Elaine

        August 25, 2020 at 9:11 pm

        Recommend using fresh ones. Or store it in air-tight bag and steam or microwave for re-heating.

        Reply
    3. Lee

      September 05, 2020 at 7:20 pm

      Can you use a Kitchenaid to mix and knead the dough?

      Reply
      • Elaine

        September 14, 2020 at 8:24 am

        100% yes!

        Reply
    4. Emma Kershaw

      September 23, 2020 at 11:55 am

      Hi are you steaming all 18 wrappers together? Don’t the first ones get overdone and the latter ones not done enough? What would be the total cooking time? Thanks

      Reply
      • Elaine

        September 24, 2020 at 9:11 pm

        Steam all of the wrapper one time.

        Reply
        • Emma Kershaw

          September 25, 2020 at 1:09 pm

          Sorry I don’t understand. Do you mean steam the wrappers one at a time? If so what do you do with cooked pancakes to prevent them getting hard?
          Thanks.

          Reply
          • Elaine

            September 25, 2020 at 8:51 pm

            Emma,
            I thought you were talking about the steaming. This one is pan-fried, you can place the pancake in a plate and cover it to prevent from getting hard.

            Reply
            • Emma Kershaw

              September 26, 2020 at 1:32 am

              Oh dear we are not communicating well! Yes I am talking about steaming. I don’t understand your answer it isn’t clear to me if you are putting the pancakes on top of each other into the steamer or if you steam for one minute and then remove and steam another. Can you please clarify. Thanks

          • Ninn

            November 05, 2020 at 7:15 pm

            She isnt steaming them at all, they are fried. There is another recipe for steaming

            Reply
            • Peter Shaw

              February 02, 2021 at 5:28 pm

              She gives 2 methods: steaming and frying. The explanation for steaming is not clear and I fully understand why this has been questioned but not the answer. Please clarify: do you steam the pancakes one at a time on their own or do you keep adding pancakes until there is a pile of them in the steamer?

    5. Alice Bouwma

      December 19, 2020 at 11:44 am

      Hi Elaine, I'm attempting to make peking duck and the wrapper. I'm going to try you steamed method. Can you explain "During this time, roll another piece and then place the new one over the steamed one. Continue steaming for 1 minute before adding the next piece." So you new the new wrapper over the steamed one, and then remove the new wrapper from the steamed one and then just steam the new one. Why do you then to layer the new and steamed one? Thanks for explaining!

      Reply
      • Diane

        June 26, 2022 at 4:56 pm

        you layer the new one over the old one which is already in the steamer and you steam both, then you layer another one on top and it becomes a stack of three and you steam the whole stack and you keep repeating the procedure so lets say you made a total of 15 pancakes, by the end of the steaming the first pancake that you made would have been in the steamer for 15 minutes, the second one 14 minutes etc. The idea is that the older pancakes have the newer ones lying on top of them and hence is protected from the steam ( to some extent ) so they don't continue to cook as much as the top one. Of course if you keep steaming them then at some stage they will become over cooked but 15 minutes shouldn't cause you any problems. If I was to make more than 10 or 15 I would then start a new stack since they steamer would probably run out of room anyway.

        Reply
    6. Clara ten Berge

      July 07, 2021 at 11:09 pm

      5 stars
      This is such a great and simple recipe, thank you so much! I've used it multiple times, and it always works great. So much better than store-bought! I like to use confit de canard, shred it and bake it with 5-spice and sesame oil, and eat it in a pancake together with some cucumber and spring onion and hoisin sauce, great dinner!

      Reply
      • Elaine

        July 08, 2021 at 9:21 pm

        That's a lovely combination, Clare! I will try it too.

        Reply
    7. Anthony Houghton

      July 26, 2021 at 2:55 am

      5 stars
      Simple ingredients, easy to make, hard to get wrong. The only trick will be finding the right temperature for your pan. Oh, and keep an eye on them. I overcooked the last one! Thanks so much. I also used your moo shu pork recipe, adapted it and made a slow cooked pork shoulder to go with it. Delicious.

      Reply
      • Elaine

        July 27, 2021 at 8:52 am

        Thank you so much Anthony for this precise comment. This pancake with moo shu pork is really a comforting dish.

        Reply
    8. Pat Gilbert

      September 13, 2021 at 8:25 am

      5 stars
      Very well explained thank you

      Reply
      • Elaine

        September 14, 2021 at 8:30 pm

        Thank you Pat for your lovely feedback.

        Reply
    9. Wendy King Philips

      December 30, 2021 at 7:32 am

      Do you add the 3 T Oil to the flour and hot water or is it just for oiling the dough and pan? It doesn't say anywhere when to add the oil? Thanks!

      Reply
      • Elaine

        March 20, 2022 at 7:56 am

        Oil is used to brushing the dough and use a very little amount in the pan-frying process.

        Reply
    10. Sctfan

      April 20, 2022 at 11:58 am

      5 stars
      It’s the perfect recipe for flour tortillas

      Reply
      • Elaine

        April 21, 2022 at 8:12 am

        Thanks Sctfan!

        Reply
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