Vegan Peking "Duck" Pancakes
Craving the rich, savoury flavours of Peking duck pancakes but want a plant-based version?
This vegan take on the classic dish swaps out duck for oyster mushrooms, which naturally pull into meaty strands and soak up all the bold, umami-rich flavours of the sauce.
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About this recipe
What Are Peking Duck Pancakes?
Peking duck pancakes are a classic Chinese dish featuring crispy roasted duck, served with thin, steamed pancakes, hoisin sauce, and fresh vegetables like cucumber and spring onions.
The combination of rich, savoury duck, sweet-salty sauce, and crunchy toppings makes this dish an all-time favourite, especially for sharing.
Traditionally, the duck is slow-roasted until the skin turns golden and crispy, then sliced and wrapped in delicate pancakes for the perfect bite.
Why Oyster Mushrooms?
Oyster mushrooms are the perfect plant-based substitute for duck because:
- Meaty texture – They pull apart like shredded duck
- Flavour-absorbing – They soak up all the delicious sauce
- 100% plant-based – A perfect vegan alternative
This recipe is perfect for sharing - just fill, fold, and enjoy!
Whether you’re making a cosy dinner or impressing guests, these vegan Peking duck pancakes are guaranteed to be a hit. 🌱🥢
Ingredients
For the Pancakes:
- 180g plain flour
- 90ml hot water
For the Vegan 'Duck':
- 350g oyster mushrooms
- 1 tsp Chinese five spice
- 1 tsp salt
- 1 tbsp cornflour
- 1 tbsp plain flour
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
To Serve:
- Thinly sliced cucumber
- Thinly sliced spring onions
- Extra hoisin sauce
Pair it with
Instructions
1. Make the Pancakes:
In a mixing bowl, combine the plain flour with the hot water. Stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Divide the dough into 10-12 small balls and roll each ball into a thin circle, about 10 cm in diameter.
2. Cook the Pancakes:
You can either steam them or cook them in a skillet. Feel free to choose your preferred method
To steam: Brush a thin layer of oil on each pancake before stacking together and steaming to cook for about 5-6 minutes, or until the pancakes are heated through and perfectly soft.
To pan-fry: Heat a non-stick skillet over medium heat. Cook each pancake for about 1 minute on each side until lightly browned and cooked through. Keep warm in a clean kitchen towel.
3. Prepare the Vegan 'Duck':
- Clean and slice the oyster mushrooms into thin strips.
- Heat a splash of oil in a skillet over medium heat. Add the mushrooms and cook until they begin to brown and crisp up, about 5-7 minutes.
- Sprinkle the Chinese five spice and salt over the mushrooms and stir well.
- Mix the cornflour and plain flour together in a small bowl and sprinkle over the mushrooms. Stir to coat evenly.
- Add the hoisin sauce and soy sauce to the mushrooms, stirring until they are well coated and the sauce has thickened, about 2-3 minutes.
4. Assemble the Pancakes:
- Spread a small amount of hoisin sauce in the centre of each pancake.
- Add a few strips of the mushroom mixture on top.
- Garnish with thinly sliced cucumber and spring onions.
5. Serve:
- Roll up the pancakes around the fillings or fold them into small wraps.
- Serve immediately and enjoy!
These vegan Peking duck pancakes are perfect for a tasty starter or a fun meal to share with friends and family. Enjoy!
FAQs
What is vegan Peking duck?
Vegan Peking "duck" recreates the experience of classic Peking duck pancakes using plant-based ingredients instead of roast duck. In this recipe, the "duck" is made from shredded mushrooms (often oyster or king oyster mushrooms) cooked down with hoisin, sesame oil, and five-spice until caramelised and deeply flavourful. Served in soft pancakes with cucumber, spring onion, and hoisin sauce, it's a stunning vegan alternative.
Which mushrooms work best for vegan Peking duck?
King oyster mushrooms are ideal - they shred into long, meat-like strands that mimic pulled duck beautifully. Regular oyster mushrooms also work and have a slightly softer texture. Shiitake mushrooms can be used but have a more distinct earthy flavour. For the best result, tear rather than cut the mushrooms to get natural, irregular strands.
Where can I buy Peking duck pancakes?
Chinese Mandarin pancakes (steamed pancakes for Peking duck) are available from most Asian supermarkets, usually in the frozen section. You can also find them in some larger mainstream supermarkets. They reheat in minutes - either steam them or microwave wrapped in a damp paper towel for 20-30 seconds.
Can I prepare vegan Peking duck ahead of time?
Yes - the mushroom filling keeps well in the fridge for up to 3 days. Reheat in a pan over medium-high heat to re-crisp the edges. The pancakes are best made fresh or heated to order. Prep everything in advance and assemble just before serving for the best texture.
Is Peking duck sauce the same as hoisin sauce?
Traditional Peking duck sauce is similar to hoisin but slightly thinner and sweeter. For home cooking, hoisin sauce is the standard substitute and works brilliantly. You can also thin hoisin with a little sesame oil and a splash of soy sauce to get closer to the restaurant-style sauce.
Video demonstration
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