Mandarin Pancakes for Peking Duck
Tender, thin Chinese crepes made by layering dough discs with oil and pan-frying until spotted and pliable. The dough rests to develop gluten, then pieces are rolled in pairs, brushed with oil, and cooked briefly to create naturally separable double pancakes. Serve alongside roasted duck or BBQ pork with hoisin sauce and scallions.
Ingredients
- 3 cups all-purpose flour, all-purpose
- salt
- 1 ⅓ cups boiling water
- 1 tablespoon vegetable oil
Instructions
- 1
Combine flour and salt in a large bowl.
- 2
Pour boiling water onto flour and mix well with a fork until shaggy.
- 3
Turn dough onto a floured surface and knead until slightly sticky but not sticking to hands, adding flour as needed.
- 4
Form into a ball, dust with flour, cover with plastic wrap, and rest for 30 minutes.
- 5
Knead dough on floured surface several times until smooth.
- 6
Shape into a log and divide into two pieces. Wrap one piece and work with the other.
- 7
Roll dough into a thick log and cut into pieces.
- 8
Working with two pieces at a time, roll each into a ball and flatten into a disc.
- 9
Brush one disc completely with vegetable oil and place second disc on top.
- 10
Press together and roll with a rolling pin to a thin double pancake.
- 11
Dust both sides lightly with flour, cover, and repeat with remaining dough.
- 12
Heat a heavy-based nonstick frying pan over medium heat.
- 13
Place one pancake in pan and cook until light brown spots appear, then flip and cook the other side, about 1 minute total.
- 14
Remove and cool slightly, then carefully peel the double pancake apart into two.
- 15
Place on a plate, cover, and repeat with remaining pancakes.
- 16
Serve warm alongside Peking duck or BBQ pork.
Tips
Keep uncooked dough pieces covered with plastic wrap to prevent drying.
Oil between the two dough layers creates steam and allows them to separate when cooled.
Cook on medium heat only; high heat will brown them too quickly before they cook through.
Good to Know
Cooled pancakes can be wrapped tightly and refrigerated up to 2 days, or frozen up to 1 month. Reheat gently in a dry pan or steamer.
Prepare dough through the 30-minute rest up to 4 hours ahead. Roll and cook pancakes fresh before serving for best texture.
Stack warm pancakes and place on the table with sliced Peking duck or BBQ pork, hoisin sauce, sliced scallions, and cucumber sticks. Diners spread sauce on a pancake, add meat and vegetables, then roll and eat with hands.
Common Mistakes
Do not skip the 30-minute rest to avoid tough, chewy pancakes lacking proper gluten development.
Do not cook on high heat to avoid browning the exterior before the interior is set.
Do not omit the oil layer between discs to avoid pancakes failing to separate when cooled.