Peking Duck Pancakes (Spring Pancakes/ Mandarin Pancakes/ Chun Bing)

Step 1

Boil about 1 cup of water

Step 2

Whisk all-purpose flour and salt in a heat-proof mixing bowl to combine. When the water boils, turn off the heat and pour 180 grams into the mixing bowl. Use a chopstick to stir into a crumbly loose mixture of "dough". When it's not too hot anymore, use your hand to knead into a rough dough. All flour needs to be hydrated and no more dry bits of flour left

Step 3

Cover the dough and let it rest for 30 minutes

Step 4

After 30 minutes, give the dough few more kneading and you will have a smooth soft dough now

Step 5

Use your thumb to poke a hole into the center of the dough to make like a giant donut-shape dough. Pull the dough apart into a log. Roll the log back and forth to smooth it out. Divide into 20 equal portions. It is best if each dough is roughly about the same size or weight (you'll see why later). Keep them covered in plastic wrap to avoid drying out

Step 6

Lightly flour your work surface with a bit of flour if needed. Take one dough and flatten it with your palm to make a 3 to 4 inch disc. Repeat this with the rest of the dough ball

Step 7

Take one disc and brush the surface with some oil. Stack another disc on top. Use your palm to gently flatten them and use a rolling pin (lightly oiled) and roll it into a large round, while rotating the dough after each rolling so it makes a nice circle, but don't stress out if you don't get a perfect circle. Roll until you get about 6 to 7-inch diameter of circle

Step 8

To save time and smoother workflow, you can repeat with the rest of the dough and place the rolled-out pancakes on a large baking sheet lined with parchment. You will have a total of 10 pancakes (but actually you have 20!) They will shrink, but you can roll it out quickly again just before cooking

Step 9

OR you can roll out 2-3 sets of pancakes and then cook and then roll out more. Whatever workflow works best for you

Step 10

The cooking part doesn't take long. Preheat a large non-stick pan, about 8-10 inch in diameter, over medium heat. If the pancake has shrunk, use a rolling pin to roll it out again to get a 6-7 inch circle and then put on a preheated pan. Cover with a lid and cook for about 1-2 minutes or until you start seeing some air bubbles on the surface of the dough. You don't want the pancake to brown too much. Remove from the pan onto a plate and peel the pancake apart while they are still warm. So you have two pancakes now. Keep them covered with a towel to keep them soft and pliable

Step 11

Repeat with the next pancake. Again, quickly roll it out if it has shrunk and then cook using the same method mentioned above

Step 12

Preheat the steamer by bringing the water to a simmer over medium heat. Oil a plate that fits into your steamer. Place one rolled-out pancake on the plate and let it steam for about 2 minutes and then remove from the steamer and peel the pancake apart while they are still warm. Repeat with the next pancake. Again, quickly roll it out if it has shrunk and then steam to cook the pancakes

Step 13

Chun bing is usually made to serve with Peking duck, but they are great with other dishes like moo shoo pork, or other shredded meat, salad, cheese or pretty much whatever you like. If you are vegan, serve it with vegan-friendly dishes

Step 14

Let them cool down completely and then they can be kept in a ziplock bag, push all the air out and seal. They can be kept at room temperature for about a day or two if it's not humid, otherwise, keep them in the fridge for about 3 days. Simply reheat in the steamer for a minute or two or in a microwave, covered with a damp paper towel for few seconds until just warm

Step 15

The cooked pancakes can also be kept frozen. Stack them up in 4-5 batches, instead of piling all 20 in one batch.They will reheat faster in smaller portions. Keep them in a freezer bag for no more than one month for the best quality. Simply reheat in the steamer for 5 minutes or until warmed through