Peking Duck Part Three: Homemade Peking Duck Wrapper Recipe

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As I promised in my Peking duck video, today we are making duck wrapper. You can buy these in almost any Asian market. Just go to the frozen department and you will find it. This video is for those who can’t find Peking duck wrapper. It is very simple but takes time to make.

🥢 PRINTABLE RECIPE – check back later

PREVIEW VIDEO LINKS

– Authentic Peking Duck Recipe [北京烤鸭]: https://youtu.be/qK0gQe2pnAA
– Peking Duck Part One: How To Butcher and Clean a Duck [北京烤鸭的宰杀与处理]: https://youtu.be/wnlJY6KphXk

INGREDIENT LIST:

– 320 grams of all-purpose flour
– 180 grams of hot water
– 1/3 tsp of salt

INSTRUCTION

Dissolve 1/3 tsp of salt in 180 grams of hot water. Slowly pour it into the flour. In the same time, use chopsticks to stir it. The flour is still very hot so we will cover it with a plastic film and let it sit for 10 minutes to cool down.

This is 10 minutes later. Start gathering all the flour. Try to make a dough. Knead it for about 5 minutes to get a smooth dough.

Cover it and let it sit for 30 minutes.

Coat your finger with a layer of flour. Poke a hole in the middle of the dough. Keep stretching this dough and make it into a big ring.

Once it is big enough, cut it open in the middle. Then you have 2 even long strips. Divide them into 32 even pieces. Sprinkle some flour so they don’t stick together. flatten them one by one.

take one piece of the dough. Start rolling it into a round wrapper. Once you finished all of them. pile 8 pieces wrapper together and apply oil in between each layer.

Roll 8 pieces of wrapper together. In this way, you can get many thin wrappers in one roll and it saves you time.

Once you roll it into 5-6 inches across. Place it on a plate. Put it above boiling water and steam this on high heat for 15 minutes.

Take it out. Normally, the first layer will be mushy because it catches all the steam that dropped down from the lid. We gonna take that off. Then you can split all the wrappers while they are still hot. Your hands might be burning a little bit but do not wait for them to cool down or else it will be almost impossible to split them.

Use a small round lid to make a mark with and use scissors to cut all the wrappers into round shape.

The classic way to use it is to serve it right next to the Peking duck. If you are not going to serve it immediately, put it in a plastic bag so it doesn’t dry out or you can freeze it. whenever you want to use it again, don’t need to defrost, just directly steam it on high heat for 20 minutes and you are good to go.

A SPECIAL ANNOUNCEMENT:
A lot of you have been asking about my wok. It is a cast iron wok that has hammer marks- it’s a really beautiful pattern. I love it so much that I use it in most of my videos. It cooks the food evenly and is non-stick if you season it well. It can serve you for the rest of your life and you can pass on to the next generation. I decided to make it as my first product. I will update more information in my following videos.

If you are interested in buying it, please email me at soupeduprecipes@gmail.com with the subject title “WOK”. I will have an amount reserved for you at a large discount when it is ready. That’s my way of saying thanks for watching and will hopefully encourage you to cook more of my recipes! Hoping for a August AMAZON product launch. please email soon to get on the list, so I can prepare everything well.

If you want, email me at soupeduprecipes@gmail.com and I’ll put you on a list of people to contact when I’m ready (there will be an exclusive first batch).