Go Back
trinidadpow-1398704-2221239

Trinidad Pow

Makes 12 Pow.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • For the Dough:
  • 1 packet dry yeast
  • 1 cup warm water
  • ½ cup sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • About 3 ¼ cups all-purpose flour unsifted
  • Melted margarine for brushing
  • For the Filling:
  • 1 ½ lbs meat or vegetables, cut into ¼–½ inch cubes
  • 2 cloves crushed garlic
  • ½ teaspoon minced fresh ginger
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon oil
  • 1 chopped onion
  • For the Cornstarch Mixture:
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry or ½ tablespoon rum
  • ½ cup water

Method
 

  1. Prepare the Dough:
  2. In a large bowl, dissolve the yeast in warm water and let it stand for 15 minutes until bubbly.
  3. Blend in the sugar, oil, and salt.
  4. Gradually add flour and mix until the dough holds together.
  5. Place the dough on a lightly floured board and knead until smooth and elastic, about 8-10 minutes.
  6. Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1 hour or more).
  7. Prepare the Filling:
  8. Season the meat (or vegetables) with crushed garlic, ginger, sugar, and soy sauce.
  9. Fry the meat and seasoning in 1 tablespoon of oil over high heat for about 8 minutes.
  10. Add the chopped onion and cook for an additional 2 minutes.
  11. Stir in the cornstarch mixture (see below) and cook, stirring, until the sauce thickens.
  12. Make the Cornstarch Mixture:
  13. In a small bowl, combine the sugar, cornstarch, soy sauce, sherry (or rum), and water. Mix until smooth and set aside.
  14. Assemble the Pow:
  15. Once the dough has risen, turn it out onto a lightly floured board and knead for 1 minute.
  16. Divide the dough into 12 equal pieces.
  17. Roll each piece into a 4 ½-inch diameter circle, with the outer edges slightly thinner.
  18. Place 2 tablespoons of the filling in the center of each circle.
  19. Pull the edges around and twist to seal the bun.
  20. Place each bun on a piece of foil and cover. Let them rise until puffy, about 30 minutes.
  21. Steam the Pow:
  22. Cover and steam the pow for 12-15 minutes.
  23. If you don’t have a steamer, you can use a colander over boiling water to steam the buns.

Notes

 
• Serve warm or cold.
• Feel free to substitute meat with chopped vegetables for a vegetarian/vegan version
• These pow freeze well, so you can make a batch ahead of time and store them for later enjoyment.
• For a perfect rise, ensure the dough is in a warm place while rising.