Pow Trinidad Steamed Meat Buns

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Let me tell you, if you’ve never had a Trinidadian Pow, you’re seriously missing out.

These pillowy, steamed buns are a staple in many Trini homes and snack shops. They’re usually stuffed with a flavorful pork filling, but you can just as easily swap in chicken, beef, or go full veggie and still end up with something amazing.

The first time I made these at home, I thought, “This looks like a lot.” But really, it’s just a few steps: make the dough, cook the filling, fill the dough, and steam.

That’s it. And when you take your first bite of that soft bun and juicy filling, you’ll know it was so worth it.

What Is Trinidadian Pow?

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.

Over time, Trinis made it their own, using local seasonings and ingredients, and now it’s a classic snack or light meal.

You’ll find Pow sold on the street, in bakeries, or made fresh at home for a cozy weekend bite. It’s comfort food with character.

Ways to Make Pow

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

Traditional steamer: A bamboo steamer over a pot of boiling water works best. It gives that gentle, even steam.

Metal steamer basket: Fits into most pots – just make sure the buns don’t touch the water.

Colander hack: Place a metal colander over a pot of water, add a lid, and boom – DIY steamer.

Electric steamer or Instant Pot: If you’ve got one, feel free to use it. Just keep an eye on the cooking time.

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 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.

Read more Trini Recipes

• Trinidad Simple Pepper Shrimp Recipe
• Trinidadian Stewed Lentils Recipe