Ever Had Leftover Dumpling Wrappers? Turn Them Into Perfect Peking Duck Pancakes!
Let’s be real—who hasn’t stared at a pile of leftover dumpling wrappers (or half a batch of dumpling dough) after a dumpling-making spree and thought, “Now what?” I’ve been there too, and let me tell you: those wrappers are not just for dumplings. A few years back, I was craving Peking duck but didn’t want to splurge on takeout… so I had a wild idea: could I use my leftover dumpling wrappers to make the thin, soft pancakes that go with it? Spoiler: YES. And now I’m hooked—sometimes I even buy extra dumpling wrappers just to make these pancakes. They’re that good.
These DIY pancakes are thin enough to see through (seriously—wait till you see the photo later!), soft enough to roll without cracking, and perfect for wrapping up anything: crispy duck, sautéed veggies, grilled chicken, even just a slather of hoisin sauce and some cucumber. Let’s dive into how to make them—no fancy tools required, I promise.
What You’ll Need (Super Simple Ingredients!)
- Leftover dumpling dough OR store-bought dumpling wrappers (I use store-bought 90% of the time—no shame in that!)
- A little bit of corn oil (or any neutral oil, like canola)
- A rolling pin (or a wine bottle, if you’re in a pinch—don’t judge)
- A steamer (or a pot with a steamer basket)
Step-by-Step: Making Dumpling Wrapper Pancakes (For Dough OR Wrappers)
First, let’s cover two scenarios: if you have leftover dumpling dough, or if you’re using pre-made wrappers (way easier, TBH). Let’s start with the dough version—skip to Step 4 if you’re using store-bought wrappers!
Scenario 1: You Have Leftover Dumpling Dough
1. Grab that leftover dough! If you’re making dough from scratch (for the pancakes alone), just mix flour and water like you would for dumplings—1 cup flour + ½ cup warm water, knead till smooth. If you’re new to dough-making, hit me up in the comments—I’ll walk you through it!
2. Roll the dough into a long, thick log (like a churro, but not fried… yet). Then, cut it into small pieces—about the size of a ping-pong ball, same as dumpling dough.
3. Flatten each piece with your palm, then roll it into a basic dumpling wrapper shape—nothing fancy, just a circle about 3-4 inches wide.
Scenario 2: You Have Store-Bought Dumpling Wrappers (Skip to Here!)
4. Now, the key trick: grab a pastry brush (or a paper towel, if you don’t have a brush) and spread a thin layer of corn oil on one side of each wrapper. Don’t skip this—oil is what keeps the pancakes from sticking together later!
5. Stack the oiled wrappers on top of each other. Pro tip for beginners: start with 5 wrappers per stack—don’t go crazy with 15 right away (trust me, I messed up my first 10-wrapper stack). The top wrapper doesn’t need oil—we’ll flip the stack later.
6. Here’s the most important step: press down on the stack gently with your palm, starting from the center and pushing outward. Flip the stack and do the same on the other side. This evens out the thickness so when you roll, the edges aren’t thicker than the middle. No need to press hard—just enough to flatten the stack a little.
7. Time to roll! Grab your rolling pin and roll the stack from the center out, turning it as you go, until it’s about twice the size of a single dumpling wrapper. I like mine thin but still sturdy—if you roll too thin, they might tear when steaming, so aim for “see-through but not fragile.”
8. Steam it up! Pop the rolled stack into a steamer basket lined with parchment paper (or a damp cloth) over boiling water. Steam for 5 minutes—yes, just 5! If you’re steaming multiple stacks, add 1-2 minutes per extra stack (I’ve done 20 pancakes at once, and it took 8 minutes total).
9. Let it rest! Turn off the heat, leave the steamer lid slightly ajar, and let the pancakes sit for 2 minutes. This prevents condensation from dripping onto them and making the top one soggy—trust me, I learned this the hard way.
10. Peel ’em apart! The best part—these pancakes peel apart so easily. No tearing, no sticking—just soft, thin layers ready to use.
11. See? I told you they’re see-through! The plate’s pattern is totally visible through the pancake. That’s how you know you nailed it.
12. My husband jokes that these pancakes have “bread glove film” levels of softness—and he’s not wrong. They’re stretchy, flexible, and hold their shape when rolled.
13. Just for fun, I cut a pancake into quarters and compared it to a 10-cent coin. Look how thin it is! But don’t worry—it’s still strong enough to hold a pile of fillings.
How to Eat These Pancakes (The Possibilities Are Endless!)
These pancakes aren’t just for Peking duck (though they’re chef’s kiss with it). Here are my go-to ways to enjoy them:
- Peking Duck Copycat: Roast a duck breast (or buy a rotisserie chicken for a shortcut), add cucumber sticks, scallions, and a drizzle of hoisin sauce—wrap it up, and boom.
- Veggie Roll: Sauté shredded carrots, cabbage, and mushrooms with soy sauce—wrap in a pancake for a light lunch.
- Grilled Chicken Wrap: Slice grilled chicken, add avocado slices and a dollop of spicy mayo—perfect for a quick dinner.
- My Husband’s Favorite: He rolls his up with stir-fried potato shreds and a sprinkle of sesame seeds. Simple, but so satisfying.
And hey—if you try this recipe, tag me or leave a comment! I’d love to see what you wrap up in your pancakes. Happy cooking!
