Pow Trinidad Steamed Meat Buns

Guys, if you’ve never had a Trini Pow before, you’re missing out big time.

These soft buns almost melt in your mouth and are stuffed with that juicy, well-seasoned pork. And if pork is not your thing, chicken, beef, or even veggie works well too.

The first time I tried making them, I honestly thought, “Boy, this looks like too much work.” But it wasn’t that bad, really. You just mix up the dough, cook the filling, stuff it, steam it, and it’s done. When I finally took that first bite, I knew I had done something right.

Trinidad Pow does not taste like the traditional version of pow. We changed it to our palette. So you would not get this flavor outside of the island. Unless you made it at home, I am here to help you with that. This recipe is super easy to do, and once you get the hang of it, you’ll be making batches in no time.

What Is Trinidadian Pow?

If you ever get your hands on a good Trinidadian Pow, you’ll understand why people go a little crazy over it. Some folks make it with pork, others with chicken or beef, and there are even veggie ones now, but no matter the filling, that steamed bun always hits right. You can find them at a Chinese restaurant, and my favorite is the Massy Gulf City branch.

There are some people who add a bit of hoisin sauce or sweet soy for that extra flavor, others keep it plain and peppery, Trini-style. Everyone swears theirs is the best, but honestly, Pow generally tastes good. That does not say I haven’t tasted my bad share of this dish. If you are looking for some tasty pow, Sincere Foods on Cipero Street in San Fernando is a good place or Massy.

Most home cooks use a simple metal steamer lined with parchment, but if you don’t have one, an inverted plate in a big pot works too. One more thing, don’t overcrowd the steamer. They expand, and if they touch, they’ll stick and tear. After steaming, let them rest for a minute before serving so the dough sets.

Ways to Make Pow

There’s more than one way to steam a bun:

You don’t need anything fancy to steam your Pow. The best one, if you have it, is a bamboo steamer over a pot of boiling water. That gives a nice, gentle steam that cooks the buns even without making them soggy.

But a regular metal steamer basket works too. I’ve even used a metal colander when I didn’t have a steamer, just let it sit over a pot of hot water and cover it tightly. No matter what method you use, the key is to keep the buns off the water and steam them gently.

How to Store Pow

These buns are great for make-ahead snacks:

Fridge: Store cooled buns in an airtight container for up to 3 days.

Freezer: Wrap individually in plastic or foil and freeze. Reheat by steaming or microwaving with a damp paper towel.

They reheat beautifully – soft, fresh, and just as tasty as day one.

Let’s Get to the Recipe

Dough:

2 1/4 tsp active dry yeast
1 cup warm water
1/2 cup sugar
2 tbsp vegetable oil
1 tsp salt
3 1/4 cups all-purpose flour (unsifted)
Margarine (or oil), for greasing the bowl

Filling:

1 1/2 lbs pork (or veggies), diced small (1/4”–1/2”)
1 medium onion, diced
2 cloves garlic, crushed
1 tbsp fresh ginger, minced
2 tbsp sugar
2 tbsp soy sauce

Sauce for Filling:

2 tsp sugar
1 tbsp cornstarch
2 tbsp soy sauce
1 tbsp sherry (or dark rum)
1/4 cup water

Directions:

In a big bowl, dissolve yeast in warm water. Add sugar, oil, and salt. Let it sit for 15 minutes until foamy.
Mix in flour to form a dough.

Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise until doubled (about 1 hour or more).

While the dough rises, make your filling.
In a pan with 1 tbsp oil, cook the pork over high heat until browned. Add onion, garlic, ginger, sugar, and soy sauce.

Cook for 2 minutes.

Mix the sauce ingredients in a small bowl, then pour them into the pan. Stir until it thickens into a nice glaze. Remove from heat and let cool.

Once the dough has risen, punch it down and knead for 1 minute.
Divide into 12 equal balls. Let them rest for 10 minutes (this makes rolling easier). Roll each ball into a 5-inch circle, making the edges slightly thinner than the center.

Place 2 tbsp of filling in the middle, pull edges up, and pinch to seal at the top. Twist to secure. Place each bun on a square of parchment or foil to keep them from sticking.

Let rise again, covered, for 30 minutes. Steam over boiling water (but not touching the water) for 12–15 minutes with the lid on.

That’s it. You’ve just made Trinidadian Pow from scratch.

These soft, savory buns are a little piece of joy. The dough is fluffy, the filling is packed with flavor, and when you break one open and see that steam rise, you’ll feel like a kitchen boss.

Best part? You can mix up the fillings however you like – mushrooms, spicy tofu, minced chicken, or even curried potato. As long as you’ve got the dough and sauce, you’re in good shape.

So next time you’ve got a lazy Saturday or a rainy evening, give Pow a try. Your belly (and probably your whole household) will thank you.

I hope this recipe was beneficial to you and you have learn everything you need to know to make your own Trini-inspired pow. Trust me, you would not get enough. I will have to say chicken and pork are my best fillings when I am making this dish.

What’s yours?

Read more Trini Recipes

• Trinidad Simple Pepper Shrimp Recipe
• Trinidadian Stewed Lentils Recipe

Pow Trinidad Steamed Meat Buns

Recipe by Ren PetersCourse: EntreeCuisine: TrinidadDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

300

kcal

Pow (sometimes spelled “bao” or “pau”) is Trinidad’s take on Chinese-style steamed buns – a fusion that came from the Chinese community in the Caribbean.

Ingredients

• 2 1/4 tsp active dry yeast

• 1 cup warm water

• 1/2 cup sugar

• 2 tbsp vegetable oil

• 1 tsp salt

• 3 1/4 cups all-purpose flour (unsifted)

• Margarine (or oil), for greasing the bowl

• 1 1/2 lbs pork (or veggies), diced small (1/4”–1/2”)

• 1 medium onion, diced

• 2 cloves garlic, crushed

• 1 tbsp fresh ginger, minced

• 2 tbsp sugar

• 2 tbsp soy sauce

• 2 tsp sugar

• 1 tbsp cornstarch

• 2 tbsp soy sauce

• 1 tbsp sherry (or dark rum)

• 1/4 cup water

Directions

• In a big bowl, dissolve yeast in warm water. Add sugar, oil, and salt. Let it sit for 15 minutes until foamy.
• Mix in flour to form a dough.
• Knead on a floured surface for 8–10 minutes until smooth and elastic.
• Place in a greased bowl, cover, and let rise until doubled (about 1 hour or more).
• While the dough rises, make your filling.
• In a pan with 1 tbsp oil, cook the pork over high heat until browned. Add onion, garlic, ginger, sugar, and soy sauce.
• Cook for 2 minutes.
• Mix the sauce ingredients in a small bowl, then pour them into the pan. Stir until it thickens into a nice glaze. Remove from heat and let cool.
• Once the dough has risen, punch it down and knead for 1 minute.
• Divide into 12 equal balls. Let them rest for 10 minutes (this makes rolling easier). Roll each ball into a 5-inch circle, making the edges slightly thinner than the center.
• Place 2 tbsp of filling in the middle, pull edges up, and pinch to seal at the top. Twist to secure. Place each bun on a square of parchment or foil to keep them from sticking.
• Let rise again, covered, for 30 minutes. Steam over boiling water (but not touching the water) for 12–15 minutes with the lid on.
• That’s it. You’ve just made Trinidadian Pow from scratch.
• These soft, savory buns are a little piece of joy. The dough is fluffy, the filling is packed with flavor, and when you break one open and see that steam rise, you’ll feel like a kitchen boss.
• Best part? You can mix up the fillings however you like – mushrooms, spicy tofu, minced chicken, or even curried potato. As long as you’ve got the dough and sauce, you’re in good shape.
• So next time you’ve got a lazy Saturday or a rainy evening, give Pow a try. Your belly (and probably your whole household) will thank you.