How to make duck pancakes?

The way to eat Peking duck is to put a layer of duck pancake on it, then add duck meat and other ingredients and seasonings into it, and then wrap it up and eat it together. The making of duck pancakes requires a lot of skill. They cannot be too thick, and they should not be easily broken and should have some toughness.

1. Put the flour into a bowl, pour boiling water and stir it with chopsticks until it becomes snowflake-shaped dough. When it cools down and is not hot to the touch, knead it into dough. The dough will be sticky and difficult to knead smoothly if it is hot. You can put the dough in the refrigerator until it is completely cool, and then it will be very smooth when you knead it again.

2. Roll the dough into long strips and cut into pieces slightly larger than dumpling pieces.

Take 2 doughs and use a rolling pin to roll out some of them (I have tried just flattening the dough and then applying oil, but the edges of the duck pancakes would stick together, making it difficult to separate the two pancakes after they were cooked. It is better to roll out some of them and then apply oil). Apply cooking oil evenly on one of them.

4. Place another dough piece on top of the oiled dough piece.

5. Use a rolling pin to roll the dough into thin round cakes.

6. Pour water into the steamer and bring it to a boil. Apply oil on the steaming curtain. Place the rolled pancake on the steaming curtain, cover the pot and steam for half a minute. Then put another pancake in (do not take out the previous one, just keep stacking it on top so it won’t stick), then cover the pot. Repeat this process until all the pancakes are in, then cover the pot and steam for 3 minutes.

7. Put the steamed pancakes on a plate, then tear them apart in the middle with your hands to form two thinner pancakes. Because they are made from hot water, they remain soft even when they are cold.