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Chinese Pancakes for Crispy Duck

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This works a dream. They are a little more moist and chewy than the shop bought papery versions, but I think a million miles better. It is an abridged verion of a recipe from "The Food of China" by Deh-Ta Hsiung and Nina Simonds.

This works a dream. They are a little more moist and chewy than the shop bought papery versions, but I think a million miles better. It is an abridged verion of a recipe from "The Food of China" by Deh-Ta Hsiung and Nina Simonds.

Ingredients

Serves: 6 (5 each)

Metric Cups
  • 450 grams plain flour
  • 310 millilitres boiling water
  • 1 teaspoon vegetable oil
  • sesame oil
  • 16 ounces all-purpose flour
  • 10⅞ fluid ounce boiling water
  • 1 teaspoon vegetable oil
  • asian sesame oil

Method

Chinese Pancakes for Crispy Duck is a community recipe submitted by Sauce_pot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Stir the boiling water into the flour, add the oil and knead into a firm dough. Cover with a damp towel or cling film and set aside 30 mins. Knead dough 5 mins until smooth.
  • Divide and roll into three cylinders, cut each cylinder into 8-10. Roll each piece of dough into a ball and press into a flat disc with the palm of your hand.
  • Brush one disc with sesame oil and place another disc on top. Using a rolling pin, flatten each pair of discs into a 6 inch pancake. Heat an ungreased frying pan over high heat, then reduce the heat to low and place the pairs of pancakes, on at a time, into the pan.
  • Turn over when brown spots start to appear on the underside. When the second side is cooked, lift the pancakes out and carefully peel them apart.
  • Fold each pancake in half with the cooked side facing inwards, and set aside under a damp cloth. For 10 mins before serving, steam the pancakes in a steamer over simmering water.
  • Stir the boiling water into the flour, add the oil and knead into a firm dough. Cover with a damp towel or cling film and set aside 30 mins. Knead dough 5 mins until smooth.
  • Divide and roll into three cylinders, cut each cylinder into 8-10. Roll each piece of dough into a ball and press into a flat disc with the palm of your hand.
  • Brush one disc with asian sesame oil and place another disc on top. Using a rolling pin, flatten each pair of discs into a 6 inch pancake. Heat an ungreased frying pan over high heat, then reduce the heat to low and place the pairs of pancakes, on at a time, into the pan.
  • Turn over when brown spots start to appear on the underside. When the second side is cooked, lift the pancakes out and carefully peel them apart.
  • Fold each pancake in half with the cooked side facing inwards, and set aside under a damp cloth. For 10 mins before serving, steam the pancakes in a steamer over simmering water.
  • Tell us what you think

    What 3 Others have said

    • Wow! Surprisingly easy to make and I was very pleased at how these turned out. I was expecting them to be hard to separate into 2 but it wasn't the case at all. I will definitely be making these again.

      Posted by SWills on 24th September 2016
    • Just made these and they are great! Easy, economical and taste phenomnal with hoi siin and crispy duck.

      Posted by clareycook on 2nd January 2014
    • great fun.......works well......since moving to France there are lots of ready foods that I cant find so glad to find a recipe for this

      Posted by richard-robinson2 on 24th November 2013
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