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Prepare the Mandarin Pancakes: In a large bowl, combine the all-purpose flour. Gradually pour in the boiling water, stirring with chopsticks or a wooden spoon until a shaggy dough forms. Add the cold water and sesame oil, then knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

While the dough rests, prepare the Quick Hoisin Sauce: In a small bowl, whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, minced garlic, and optional Sriracha or chili garlic sauce until smooth. Set aside.

Prepare the Accompaniments: Julienne the cucumber and slice the green onions as directed. Arrange them on a serving platter.

Cook the Mandarin Pancakes: Divide the rested dough into 16 equal pieces. Roll each piece into a small ball. On a lightly floured surface, roll one ball into a 3-inch circle. Brush the top with a thin layer of vegetable oil, then place another dough ball on top. Roll the two stacked balls together into a 6-7 inch circle. Repeat with remaining dough.

Heat a dry non-stick skillet or griddle over medium heat. Cook each pancake stack for 1-2 minutes per side, until lightly golden brown spots appear and the pancakes puff up slightly. Separate the two pancakes while still warm. Stack cooked pancakes and keep warm under a clean towel or in a steamer basket.

Crisp the Duck Meat: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shredded or sliced duck meat and stir-fry for 5-8 minutes, or until the duck is heated through and crispy. Drain any excess oil.

Assemble and Serve: Arrange the crispy duck, warm pancakes, hoisin sauce, julienned cucumber, and sliced green onions on a large platter. To assemble, spread a thin layer of hoisin sauce on a pancake, add some duck, cucumber, and green onions, then roll it up and enjoy!


Prepare the Mandarin Pancakes: In a large bowl, combine the all-purpose flour. Gradually pour in the boiling water, stirring with chopsticks or a wooden spoon until a shaggy dough forms. Add the cold water and sesame oil, then knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

While the dough rests, prepare the Quick Hoisin Sauce: In a small bowl, whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, minced garlic, and optional Sriracha or chili garlic sauce until smooth. Set aside.

Prepare the Accompaniments: Julienne the cucumber and slice the green onions as directed. Arrange them on a serving platter.

Cook the Mandarin Pancakes: Divide the rested dough into 16 equal pieces. Roll each piece into a small ball. On a lightly floured surface, roll one ball into a 3-inch circle. Brush the top with a thin layer of vegetable oil, then place another dough ball on top. Roll the two stacked balls together into a 6-7 inch circle. Repeat with remaining dough.

Heat a dry non-stick skillet or griddle over medium heat. Cook each pancake stack for 1-2 minutes per side, until lightly golden brown spots appear and the pancakes puff up slightly. Separate the two pancakes while still warm. Stack cooked pancakes and keep warm under a clean towel or in a steamer basket.

Crisp the Duck Meat: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shredded or sliced duck meat and stir-fry for 5-8 minutes, or until the duck is heated through and crispy. Drain any excess oil.

Assemble and Serve: Arrange the crispy duck, warm pancakes, hoisin sauce, julienned cucumber, and sliced green onions on a large platter. To assemble, spread a thin layer of hoisin sauce on a pancake, add some duck, cucumber, and green onions, then roll it up and enjoy!
