Silky Mandarin Pancakes from Scratch

Have you ever wondered how restaurants make those incredibly thin, soft, and pliable wrappers served with dishes like Peking duck or moo shu pork? You might assume they require special equipment or years of training, but I’m here to share a secret: you can make these delicate pancakes right in your own kitchen, and it’s easier than you think! This recipe walks you through a fascinating technique that results in perfectly round, paper-thin wrappers. While the process involves a bit of resting time, the active work is straightforward, making it a medium-difficulty project perfect for a lazy weekend afternoon. The flavor is simple and neutral, designed to be the perfect, chewy vehicle for all sorts of savory fillings. Get ready to impress yourself and your guests with these wonderfully versatile homemade pancakes.

Before you begin, let’s gather your ingredients. The beauty of this recipe lies in its simplicity, using pantry staples you likely already have. The key is the method, not a long list of exotic items.

For the Pancakes (makes 15 double-layer pancakes, resulting in 30 wrappers):

• All-Purpose Flour: 600g (about 4 ¾ cups)
• Boiling Water: 300ml (about 1 ¼ cups)
• Cold Water: 150ml (about ⅔ cup)
• Salt: ½ teaspoon
• Neutral Oil: for brushing (such as vegetable, canola, or sunflower oil)

A quick note on the ingredients: The magic here comes from using both boiling and cold water. This is a classic technique for creating what’s known as a “hot water dough.” The boiling water gelatinizes some of the starches in the flour, which limits gluten development. This results in a dough that is exceptionally soft, tender, and easy to roll out very thinly without springing back. Standard all-purpose flour works perfectly, so there’s no need to search for a specialty flour.

Ready to create some magic? Let’s get started. Follow these steps carefully, and you’ll be rewarded with a stack of steamy, delicious pancakes.

1. In a large mixing bowl, combine the flour and salt. Carefully pour in the 300ml of boiling water. Use chopsticks or a sturdy spoon to mix it into the flour until you have a shaggy, loose dough. Now, pour in the 150ml of cold water and continue to mix until everything is combined.
2. Turn the mixture out onto a lightly floured surface and knead for about 5-7 minutes until you have a smooth, soft, and slightly pliable dough. It should feel soft to the touch but not overly sticky.
3. Divide the dough into 15 equal pieces. For the most consistent results, a kitchen scale is your best friend here. Roll each piece into a smooth ball. Lightly spray or brush the balls with neutral oil, place them on a tray or plate, and cover them tightly with plastic wrap. Let the dough rest for at least 40 minutes. This step is crucial! It allows the gluten to relax, making the pancakes much easier to roll out later.
4. After resting, take two balls of dough. Flatten each one into a small disc with your palm. Place one disc on your work surface and brush its top surface generously with oil. Place the second flattened disc directly on top of the oiled one.
5. Using a rolling pin, gently and evenly roll the stacked discs into a thin circle, about 7-8 inches (18-20 cm) in diameter. The oil in the middle will prevent them from sticking together.
6. Heat a dry, non-stick skillet or a flat pan over medium-low heat. Do not add any oil to the pan. Carefully place the rolled-out pancake into the hot pan.
7. Cook for about 30-60 seconds, or until you see small bubbles appearing on the surface and the bottom has a few pale, golden-brown spots. Flip the pancake and cook the other side for another 30 seconds until it’s similarly colored. Be careful not to overcook, as this can make the wrappers dry and brittle.
8. Immediately remove the cooked pancake from the pan. While it is still hot and steaming, carefully peel the two layers apart to reveal two ultra-thin pancakes. The steam and the layer of oil make this surprisingly easy.
9. Stack your finished pancakes on a plate and cover them with a clean, slightly damp kitchen towel to keep them soft, warm, and pliable while you repeat the process with the remaining dough.
10. Once all your pancakes are cooked, they are ready to be served.
11. Enjoy your beautiful, homemade wrappers!

There is something deeply satisfying about making these pancakes from scratch and watching them puff up in the pan before effortlessly peeling them apart. The texture is sublime—impossibly light yet with a pleasant, satisfying chew. They are the perfect canvas for your culinary creativity. Fill them with stir-fried julienned vegetables, shredded chicken with hoisin sauce, or slow-cooked pulled pork. They transform a simple meal into an interactive and memorable feast. I encourage you to give this recipe a try; it’s a wonderful skill to have in your repertoire. I would love to see what you create! Share your experience or your favorite fillings in the comments below. Happy cooking