Recipe: Spring Pancake Wrappers

Spring Pancake Wrappers

To see cooking process of this dish, please watch Americans in Chinese Kitchens Episode 2: Beijing Spring Pancake.

Total Time:

Prep: 40 min

Cook: 30 min

Servings: 2


  • 3 cups flour
  • Hot water
  • Vegetable oil

Put flour into a big bowl and pour in hot water slowly, mixing with hands until the flour becomes dough. Knead the dough frequently. Leave the dough there for 30 minutes.


Cut the dough into 1-inch cubes and use hands to flatten them. Apply a layer of vegetable oil between two flattened cubes and roll them together into one big, round and thin pancake. Heat a large pan over high heat. When the pan is hot, add enough vegetable oil to coat the pan and heat the oil for about 20 to 30 seconds. Add the big pancake. Cook one side until bubbles appear around the pancake. Cook the other side. When the two parts of one pancake tend to separate automatically, separate them and place the two thinner pancakes on a plate.


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