One of my favorite dishes to order when we go out to a Chinese restaurant is the Peking duck wrap. The best part is the wrap.  It is basically a flour tortilla wrap and it can be used for any thing.  It is chewy and thin and tastes good with any filling. Most of you will have the ingredients already in your pantry.  Flour, sesame oil and water.

Place the flour in a bowl.  Boil 3/4 cup of water.  Slowly pour the water in the flour and stir with a wooden spoon.  Careful! It is super hot! When you have added all the water, try to mix the dough as best as you can with the spoon.  Carefully start kneading the dough with your hands.  If it is too hot for you, put on some clean dish gloves.

Knead until the dough forms a ball. You might need to add more flour if it is sticky.  You don’t want the dough to be sticky.   The dough will feel tough and lumpy but that is okay.  Continue kneading until the dough is smooth and not sticky.Form the dough into a ball and cover with some plastic wrap.  Allow the dough to rest for 20 minutes.

Lightly knead the dough and cut into pieces.  Typically I roll the dough into small balls and squish the balls together.  Today I am trying a different method.  Roll about 1/4 of the dough ball out.  You want to make it about 1/4 inch thick.  Then cut out circles with a circle cutter.  I cut mine about 3 inches in diameter.

The next step is really important as this is how you make the pancakes super thin.  You will stack two of these discs together.  Between them, add a thin layer of sesame oil.

Now carefully roll out the dough until you get a super thin pancake. It will be about 6 inches wide now.

After making each pancake carefully place all the pancakes between plastic wrap to prevent them from drying out. Continue making these pancakes until you have used up all your dough.

Heat up a dry frying pan.  You do not need to add any oil.  Make sure the heat is on medium as you don’t want the pancakes to burn.  Place a single pancake on the hot pan and press the pancake flat.

Allow the pancake to cook for about 3 minutes.  With a spatula gentle flip the pancake over to check. You don’t want the pancake to be really dark just a light golden brown.  Press the other side of the pancake so that the dough has good contact with the pan.

If the pancake is too pale, you can keep flipping the pancake over to brown each side.

When the pancake is done, place onto a plate and cover with a damp cloth. Continue to cook all pancakes.

You can serve the pancakes just like this or you can peel the pancakes apart.  Yes each pancake makes two!  The sesame oil prevents the two discs from sticking together.

These pancake will be super thin.  One side will be soft and the other side will be crispy.

These wraps are typically served with Peking duck skin, hoisin sauce and green onion, but this is also great with any other meat, stir fry or tofu.  You can use these with deli meats and make rolls or eat them like soft shell tacos. The combinations are endless. Chinese Pancake Wraps

Make about 8-10 pancakes

• 1.5 cups of flour
• 3/4 cups boiling water
• sesame oil

Place the flour in a bowl.  Boil 3/4 cup of water.  Slowly pour the hot water in the flour and stir with a wooden spoon.  Be careful as the dough will be extremely hot. When you have added all the water, try to mix the dough with a spoon as best as you can.  Carefully start kneading the dough with your hands.  If it is too hot for you, put on some clean dish gloves. Knead until the dough forms a ball. You might need to add more flour if it is sticky.  You don’t want the dough to be sticky.   The dough will feel tough and lumpy but that is okay.  Continue kneading until the dough is smooth and not sticky. Form the dough into a ball and cover with some plastic wrap.  Allow the dough to rest for 20 minutes.

Lightly knead the dough and cut into pieces.  Roll about 1/4 of the dough ball out.  You want to make it about 1/4 inch thick.  Then cut out circles with a circle cutter.  I cut mine about 3 inches in diameter. The next step is really important as this is how you make the pancakes super thin.  You will stack two of these discs together.  Between them, add a thin layer of sesame oil.  Carefully roll out the dough until you get a super thin pancake. It will be about 6 inches wide now.  After making each pancake carefully place all the pancakes between plastic wrap to prevent them from drying out. Continue making these pancakes until you have used up all your dough.

Heat up a dry frying pan.  You do not need to add any oil.  Make sure the heat is on medium as you don’t want the pancakes to burn.  Place a single pancake on the hot pan and press the pancake flat. Allow the pancake to cook for about 2-3 minutes on each side.  With a spatula gentle flip the pancake over to check. You don’t want the pancake to be really dark just a light golden brown.  Press the other side of the pancake so that the dough has good contact with the pan.  If the pancake is too pale, you can keep flipping the pancake over to brown each side. When the pancake is done, place onto a plate and cover with a damp cloth. Continue to cook all pancakes. You can serve the pancakes just like this or you can peel the pancakes apart. The sesame oil prevents the two discs from sticking together.  These pancake will be super thin.  One side will be soft and the other side will be crispy. Serve with your choice of filling.

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