I always make these homemade spring pancakes for the start of spring because nothing beats wrapping warm stir-fried vegetables or braised meat in a soft, paper-thin pancake. The best part? They stay tender and flexible even after cooling. Once I learned this steam-and-roll method, I never bought store-made again.
These traditional Chun Bing are made with a hot-water dough for extra softness, then layered with oil paste so they peel apart effortlessly after steaming. They’re thin, stretchy, and perfect for wrapping anything savory.
Contents
Why You’ll Love This Recipe
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Paper-thin yet soft and chewy
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Stay pliable even after cooling
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Easy steam method — beginner-friendly
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Peel apart cleanly without sticking
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Perfect for wrapping vegetables and meats
Ingredients (Makes 20–24 pancakes, steamed in stacks of 6)
Dough
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500g all-purpose flour
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5g salt
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180g boiling water
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170g cold water (reduce to 150g for easier handling)
Oil Paste (for layering)
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40g all-purpose flour
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50g neutral oil
Instructions
1. Make the Hot-Water Dough
In a large bowl, mix 500g flour and 5g salt.
Pour in 180g boiling water all at once and stir quickly until shaggy crumbs form. This hot-water step is the key to soft pancakes.
Add 170g cold water and mix until no dry flour remains. When cool enough to handle, knead for 3–4 minutes until smooth. The dough should be soft but not sticky.
Divide into two portions. Roll into logs and cut into small pieces, about 30–35g each. Shape each piece into a smooth ball.
Note: If you are new to dough handling, reduce cold water by 20g for easier kneading. Slightly firmer dough is easier to control.
2. Prepare the Oil Paste
Mix 40g flour and 50g oil until smooth and brushable. There should be no dry lumps.
This paste prevents sticking and creates distinct layers.
3. Roll and Stack (6 Per Stack)
Roll each dough ball into a small round wrapper (about dumpling-wrapper size).
Brush a thin layer of oil paste onto one wrapper. Place another wrapper on top and brush again. Repeat until you have 6 wrappers stacked.
Lightly pinch the edges together to secure, then gently flatten with your palm.
Note: Apply oil paste thinly. Too much makes the pancakes greasy; too little causes sticking.
4. Roll Thin
Roll the stacked dough into a large circle about 20cm wide. Roll gently and flip occasionally to ensure even thickness.
Roll until paper-thin but not torn. The thinner the pancake, the better the texture for wrapping.
Place the rolled stack into a steamer lined with parchment or damp cloth. Repeat with remaining dough.
5. Steam
Bring water to a full boil before placing the steamer over the pot.
Steam over high heat for 8–10 minutes. Do not over-steam, or the pancakes may become overly soft.
Remove immediately and do not leave covered.
Note: Always steam after the water reaches a rolling boil. This ensures proper layering and texture.
6. Separate While Warm
When cool enough to handle but still warm, gently peel the pancakes apart from the edges. They should separate easily into 6 thin sheets.
If fully cooled before separating, they may stick slightly — warm separation is key.
Stack and cover to prevent drying.
7. Serve
Wrap with stir-fried potatoes, mixed vegetables, shredded pork, or braised meats.
Optional: For a slightly chewy toasted finish, heat each pancake in a dry pan over low heat for 10 seconds per side.
Notes
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Hot-water dough is essential for softness and flexibility.
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Salt should not be omitted — it strengthens the dough structure.
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Roll thin for best texture and wrapping ability.
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Separate while warm to maintain clean layers.
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Storage: Store airtight at room temperature for 1 day or refrigerate. Re-steam for 2–3 minutes to soften. They can also be frozen and re-steamed after thawing.
Frequently Asked Questions
Why are my pancakes tough?
The dough may have been too dry or under-kneaded. Ensure enough water and knead until smooth.
Why did the layers stick together?
Either the oil paste was too thinly applied or the pancakes were separated after fully cooling.
Can I cook them in a pan instead of steaming?
This recipe is designed for steaming. Pan-cooking without layering will give a different texture.
How thin should I roll them?
As thin as possible without tearing — almost translucent.
Can I double the recipe?
Yes. Simply scale all ingredients proportionally and keep each dough piece around 30–35g for best results.
Paper-Thin Chinese Spring Pancakes (Soft, Pliable & Never Tough)
Ingredients
Dough
- 500 g all-purpose flour
- 5 g salt
- 180 g boiling water
- 170 g cold water reduce to 150g for easier handling
Oil Paste (for layering)
- 40 g all-purpose flour
- 50 g neutral oil
Instructions
Make the Hot-Water Dough
- In a large bowl, mix 500g flour and 5g salt.
- Pour in 180g boiling water all at once and stir quickly until shaggy crumbs form. This hot-water step is the key to soft pancakes.
- Add 170g cold water and mix until no dry flour remains. When cool enough to handle, knead for 3–4 minutes until smooth. The dough should be soft but not sticky.
- Divide into two portions. Roll into logs and cut into small pieces, about 30–35g each. Shape each piece into a smooth ball.
- Note: If you are new to dough handling, reduce cold water by 20g for easier kneading. Slightly firmer dough is easier to control.
Prepare the Oil Paste
- Mix 40g flour and 50g oil until smooth and brushable. There should be no dry lumps.
- This paste prevents sticking and creates distinct layers.
Roll and Stack (6 Per Stack)
- Roll each dough ball into a small round wrapper (about dumpling-wrapper size).
- Brush a thin layer of oil paste onto one wrapper. Place another wrapper on top and brush again. Repeat until you have 6 wrappers stacked.
- Lightly pinch the edges together to secure, then gently flatten with your palm.
- Note: Apply oil paste thinly. Too much makes the pancakes greasy; too little causes sticking.
Roll Thin
- Roll the stacked dough into a large circle about 20cm wide. Roll gently and flip occasionally to ensure even thickness.
- Roll until paper-thin but not torn. The thinner the pancake, the better the texture for wrapping.
- Place the rolled stack into a steamer lined with parchment or damp cloth. Repeat with remaining dough.
Steam
- Bring water to a full boil before placing the steamer over the pot.
- Steam over high heat for 8–10 minutes. Do not over-steam, or the pancakes may become overly soft.
- Remove immediately and do not leave covered.
- Note: Always steam after the water reaches a rolling boil. This ensures proper layering and texture.
Separate While Warm
- When cool enough to handle but still warm, gently peel the pancakes apart from the edges. They should separate easily into 6 thin sheets.
- If fully cooled before separating, they may stick slightly — warm separation is key.
- Stack and cover to prevent drying.
Serve
- Wrap with stir-fried potatoes, mixed vegetables, shredded pork, or braised meats.
- Optional: For a slightly chewy toasted finish, heat each pancake in a dry pan over low heat for 10 seconds per side.
Video
