Trinidad Pow (recipe)
Filed Under meat, vegetarian | Posted on April 27, 2007
Pow is something that is familiar and loved by most, if not all, Trinis. They are basically steamed buns filled with a savory filling (usually pork, but chicken and vegetarian variations also exist). I found them impossible to find when I lived in the US, but some of that may have to do with the fact that at the time I didn’t realize that over there they are called ‘bao’ or ‘baozi‘ 
Still, they did not seem to be as commonplace as they are here?
My mother says that when she was a child in Jamaica sweet pows were equally popular and common. I have never seen sweet pows here in Trinidad, and if anyone knows of them (were they ever here? did they die out?) I’d love to know From my research it appears that what she remembers is known as ‘doushabao‘.
Although the recipe below is for a meat pow, feel free to replace the meat with assorted vegetables if you are vegetarian or just interested in healthy eating. When I made this batch I didn’t have any meat on hand so that’s what I did 
The quality of the sauce is really what makes (or breaks) the filling
Trinidad Pow
Recipe from The Naparima Girls High School Cookbook
Makes 12 pow
Ingredients:
1 pkg dry yeast
1 cup warm water
1/2 cup sugar
2 tbsp vegetable oil
1 tsp salt
about 3 1/4 cup all purpose flour unsifted
melted margarine
Filling:
1 1/2 lbs meat (or veggies) cut into 1/4 - 1/2 inch cubes, season with 2 cloves crushed garlic, 1/2 tsp minced fresh ginger, 2 tbsp sugar and 2 tbsp soy sauce.
Fry meat and seasoning in 1 tbsp oil over high heat (about 8 minutes), add 1 chopped onion and cook 2 minutes. Stir in Cornstarch mixture (see below) and cook stirring until sauce thickens.
Cornstarch Mixture:
Combine 2 tsp sugar, 1 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp sherry or 1/2 old oak rum and 1/2 water and 1/4 up water
Method:
1. In a large bowl, dissolve yeast in water
2. Blend in sugar, oil and salt
3. Let stand in warm place until bubbly (15 min.)
4. Add flour and mix until dough holds together
5. Place on lightly floured board and knead until smooth and elastic (8-10 min.)
6. Place in greased bowl, cover and let rise until doubled in size (about 1 hour or more)
7. Meanwhile prepare filling
8. When risen, turn dough on a lightly floured board and knead for 1 minute
9. Divide into 12 equal pieces
10. Roll each in 4 1/2 diameter, with outer edges slightly thinner
11. Place 2 tbsp filling in centre of each circle. Pull edges around and twist to seal
12. Place each bun on a piece of foil. Cover and let rise until puffy (30 min)
13. Cover and steam for 12-15 minutes. If a steamer is unavailable use a colander over boiling water.
Serve warm or cold.
Freeze if desired.
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9 Responses to “Trinidad Pow (recipe)”
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Nikki
I am so glad you made this!
You sent me the recipe so long ago but I didn’t have a steamer and i didn’t want to buy one since it would be rare that I used it…so now i see the colander I am happy.
I may try this soon
How did you like the taste? Are you on a normal carb diet?
Hi Marsha
That’s not a colander it’s a steamer 
It came out good 
I don’t follow any diet plans that have a name. The glycemic index of a food is of more interest to me than whether or not it is a carb. I try to make wise choices and believe in moderation in all things.
the closest thing i’ve had to a pow here (in nashville) is a vietnamese dish called Ban Cuon.
ooo nashville
*adopts insta-twang* 
were the ban cuon any good? 
Oh, how I miss POW. What you get here in the States (Farmers Markets) are no good, at least not the same as I remembered.
Suggestion: It would be wonderful to have a print button to print the recipes only at this website.
Thanks!
Caribman - thanks for the kind words
the Print button allows you to print the posts in a printer-friendly format. I am working on a system that will allow one to download the recipes only on particular posts so stay tuned 
Hello,
this is the first time viewing the website. It is very interesting. I am looking for a baking dish, Baked Pastelles. Kindly if you can send that to me.
Sanginee
I just came back from a trip to Trinidad and was so enthusiastic about the food that I’m determined to make some of my own! I was browsing through the recipes and when i came across this one I felt I had to comment! This is exactly like Chinese steamed buns, which traditionally have a savory pork filling. Surprise, they are also called “Bao”, which is the chinese word for bread.
Love this website, btw!
My pows always come out flat and more like dumplings in texture than bready - I have used the Naparima recipe for years. Recently on a trip to trinidad, I had lovely, bready, extremely fluffy pows from a shop in St. James. Do you have any alternate recipes for the dough that results in very fluffy bread-like texture. My mom used to make the pefect pow but she passed away 9 years ago and took the secret with her!