Peking Duck Pancakes

by Billy Yuen




You'll need

  • 500g flour (low-gluten)
  • 50g flour (high gluten wheat)
  • 220ml water
  • 100g Dry seaweed paper (minced)
  • Roasted Peking Duck 80% cooked
  • 10g Spring Onion
  • 10g Cucumber
  • 10g Hoisin Sauce

Here's how

  1. For the Pancake - Put flour, water, salt and minced seaweed in a large stainless steel bowl where it allows you to mix freely without the dough falling outside of the bowl. Mix the flour until it becomes smooth and silky with no bubbles.
  2. Cut off a small portion (approx. 15g), flatten it with your hand or a dough cutter
  3. Use a small rolling pin, roll the dough into a flat circle surface shape. To achieve this shape, generally requires right hand rolling with a rolling pin and while left hand has a hold of the dough, then turn as we roll.
  4. For the duck - Use 220 degrees oil and fry the roasted duck until it is very puffed up.
  5. Steam the pan cake made with above instruction for approximately 3 minutes.
  6. Use knife to cut the size of the duck meat you like generally 20% Skin and 80% meat.
  7. Cut cucumber and spring onion in a similar long rectangular shape.
  8. Please duck, cucumber and spring onion in the middle of the pan cake made above.
  9. Put 10g of hoisin sauce on the duck meat.
  10. Just wrap it up and it is ready to be eaten.

About the Author

Billy Yuen

Billy Yuen is a dumpling legend. Revered as 'The Dumpling King', he honed his skills over many years creating small, single bite masterpieces. The love he has for his passion is reflected in his meticulously prepared dishes, his dedication to the provenance of his ingredients and the care he... Read Full Bio

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