Peking Duck Wrappers (Spring Pancakes)

In a large mixing bowl, mix 1 ¼ cup of all-purpose flour and ¼ teaspoon of kosher salt. Slowly pour in ½ cup of very hot water while using a pair of chopsticks or fork to gather all the loose flour to form dough clumps. When the dough is no longer hot and cool to the touch, use your hands to gather all the loose dough and start kneading.

Use the heel of your hand to press the dough outward. Then fold the dough in half towards you and then press the dough outward again with the heel of your hand. Turn the dough slightly and repeat the same press and fold for about 5 minutes or until the dough is neither sticky nor dry. If the dough gets too sticky, add1 tablespoon of flour at a time and keep kneading. If the dough gets too dry, add a spoonful of water at a time and keep kneading. Cover and let the dough rest for 10 minutes.

After 10 minutes, knead the dough again until the surface is smooth. Cover and let the dough rest for a minimum of 30 minutes.This allows the dough to soften which gives the pancakes a nice elastic texture.

Dust a flat surface with some loose flour. Roll the dough into a long log. Cut the log into 15 medallions, about 20g (~0.7 oz) each. Roll each medallion into a round ball. Use a roller pin to roll each medallion into a small circle. You can also use the technique I described in my Homemade Dumpling Wrapper article to roll the medallions into small circles. Make sure to dust the surface with loose flour to prevent sticking.

Cut each circular pancake into a circle using a measuring cup, a tin can, or a cooker cutter. Brush each the pancakes with vegetable oil and stack them on top of each other. Make sure every surface is brushed with oil. If the stack gets too tall, you can divide it into two stacks of pancakes.

Gently press the center of the stack of pancakes with a roller pin. Then slowly roll the roller pin towards the outer edge. Flip the stacked pancakes and carefully press the roller pin again from center to outer edge to make the circle bigger. Keep rolling the stack to make the circle bigger and while flattening the pancakes. Flip the stacked pancakes every few rolls to avoid misalignment. The stack should get wider, rounder, and thinner as you roll. Once the stack is about 6 inches (~15 cm) in diameter but no more than 8 inches (~20 cm), it's ready for steaming. Put the stack on a oil-brushed plate or a steamer cloth before steaming.

Add water to a steamer base and begin heating. Once the water starts boiling, place the stacked pancakes on the steamer rack and steam for 10 minutes on medium-high. Turn off the heat when the 10 minutes are up and let rest for another 5 minutes.

Transfer the stack of pancakes to a flat surface while it is still warm. Carefully peel each individual pancake from the stack. The pancakes can be enjoyed right away. The separated pancakes store well in a refrigerator. Leftover pancakes can be reheated in a microwave or steamer.