Pancakes for Peking Duck


10 oz  (280gm) Flour

8-9 oz (225-250ml) Boiling Water


1.     Place flour in a mixing bowl.  Make a well in the centre.  Pour in boiling water gradually - mixing as you do.  Mix into a soft dough.  Knead for until it becomes smooth & pliable, about 10 min (carefully as dough will be very hot).  Cover and allow to stand for 30 min. 


2.     Roll into a sausage shape about 50mm in diameter & cut into 5mm slices. 


3.     Dip one slice into sesame oil and the pair with another slice.  Roll out to a circle about 150mm in diameter.


4.     Then cook each side for about 1 minute in a heated a non-stick frypan  (until colour starts to appear).  Pancakes should begin to peel apart.  Carefully separate pancakes fully. (Or you can cook them in a flat plated sandwich press-does both sides at once so it is quicker) Repeat steps 3 & 4 until all slices of dough are used up.


Other Ingredients


Sauce : Equal parts of Hoi Sin Sauce and Plum Sauce.  Mix together.


Cut 2 inch lengths of spring onion & cucumber (sticks-with skin on side)


Carve duck into thin slices each with an edge of skin.




To Make up pancakes


Place a piece of spring onion & cucumber near one edge (centered) put a teaspoon of sauce on top then put on slice of duck.  Roll up.


Can dip roll in extra sauce.


These recipes come to you compliments of Wing & Co, your one stop Asian Food shop.