Peking Duck Pancakes

This recipe was automatically translated from Romanian. View original here
Peking Duck Pancakes

These Chinese pancakes have a special destination in the Peking Duck recipe, I had no idea until I tasted them and they have a special charm when you serve fresh vegetables sticks smeared with Plum Sauce with delicious pieces of duck meat. I also tasted them at the restaurant, but to be honest, the ones at home are much better, they smell like sesame oil and they are tastier. Of course you can use them like any simple tortilla bread, not necessarily with Peking Duck, already if you like it.

They are very similar to Indian Flat Bread (Roti) only they are a bit more elastic than Roti.


White flour
250 g
Boiling water
300 ml
to be hot-boiling
1 tsp
Sesame oil
50 ml

Step by step


In a deep bowl, mix the flour with the salt.

Pour boiling hot water and mix quickly with a spoon or spatula.


I recommend that you do not immediately put your hands on it, mix the dough with a spoon, let it cool down a bit.


Then pass it on the floured table a little and knead carefully (because it is hotter).

A very pleasant and elastic dough comes out, like a plasticine.


Wrap it in plastic wrap and let it rest for 30-60 minutes.


After this time sprinkle the flour on the table and cut the dough into about 20 equal pieces, about the size of a walnut.


Form small balls out of these pieces, help yourself with the flour because it becomes a little more sticky after resting.


Then take 2 balls and flatten them a little with your fingers.


Grease one of them with sesame oil.


Overlap the 2 flatbreads, pressing lightly with your hands.


With the foil, spread the 2 glued cakes in a thin sheet, add a little more flour so that they don't stick to the table.


Meanwhile, heat an oil-free pan and bake the formed glue.

Bake over medium heat on both sides.


In the same way, form and bake the rest of the glues.

Along the way, arrange them on top of each other and cover with a towel, to keep them warm and to steam.


The thing with sesame oil is because you break these big glues into 2 thinner glues - seen in the picture.

Each glue on one side is soft and on the other more baked.


I recommend making them and serving them just before serving, while they are hot, then they cool and harden. Of course they can be reheated, but they are not as fresh anyway.

Good appetite!

Quantity: 20 pieces
Prep time: 30 min
Difficulty: easy
Ready in: 60 min
Publish date:


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