Trini Pow (Trinidad Steamed Meat Buns)
Soft, pillowy dough. Savory, seasoned meat tucked inside. These Trini Pows are a Caribbean twist on Chinese bao buns, steamed to perfection and bursting with flavor. Whether filled with pork, chicken, or beef, they’re the kind of snack that disappears way too fast.
Trinidad and Tobago is home to a beautiful blend of cultures, and this recipe is a delicious nod to our Chinese heritage. While you may not find “pow” on every menu, ask any Trini and they’ll tell you: it’s a nostalgic favorite, especially around Chinese restaurants, school bazaars, or anywhere Granny used to sneak you one on the way home.
How to make Trini pows
Ingredients you’ll need
For the Dough
- Flour – All-purpose is perfect for a soft, fluffy texture.
- Salt – Just a touch to balance flavor.
- Instant yeast – No proofing needed, just mix and go.
- Granulated sugar – Helps activate the yeast and adds a slight sweetness to the dough.
- Oil + lard – This combo keeps the dough tender.
- Water – Warm water, added gradually, brings it all together.
For the Filling
- Mincemeat – Use finely ground beef or chicken. Pork is traditional, but feel free to swap based on preference.
- Chinese seasoning – Adds that familiar depth of flavor.
- Soy sauce + hoisin sauce – For a rich, savory kick with a hint of sweetness.
- Sugar – Balances the saltiness and enhances browning.
- Oil – For cooking the meat down until dry.
Instructions
Prepare the Filling
- In a bowl, mix together the meat, Chinese seasoning, soy sauce, hoisin sauce, and sugar.
- Heat oil in a wok or pan and cook the meat until fully done.
- Important: The mixture should be dry—no pooling liquid—so it doesn’t seep out during steaming. Set aside to cool.
Make the Dough
- In a large bowl, mix together flour, salt, sugar, and instant yeast.
- Add the oil and lard, then slowly mix in warm water until a soft, non-sticky dough forms.
- Knead the dough for 5 minutes. Cover and let rise for about 30 minutes.
- Punch down the dough, then let it rise again.
Shape and Fill
- Divide the dough into two logs, then cut into 1-inch slices (adjust size depending on how big you want them).
- Roll each piece into a ball, then flatten it slightly, making sure to keep the center thicker than the edges.
- Add about 1–1½ teaspoons of filling in the center.
- Bring the edges up and pinch to seal, forming a bun.
Step 4: Steam
- Place each bun seam-side down on a square of wax paper.
- Add to a steamer, leaving space between each bun.
- Steam for 15 minutes, then remove and let cool slightly before devouring.
Notes & Tips
- Meat Options: Pork is traditional—use about 3 lbs of raw pork finely chopped if subbing in.
- Avoid Overstuffing: It’s tempting, but too much filling can burst the dough during steaming.
- Spacing Matters: Buns will expand while steaming, so leave space or separate with wax paper.
- Optional Flair: Red food coloring in pork filling is classic. Use it if you want that vibrant contrast.
What to Serve With Trini Pows
They’re perfect on their own, but you can enjoy them with:
- A little soy sauce or pepper sauce on the side
- A cold glass of mauby, sorrel, or any homemade Caribbean juice
- As part of a full Caribbean-Chinese meal alongside lo mein or fried rice
Frequently Asked Questions
Yes! Freeze them after steaming. When ready to eat, reheat by steaming or microwaving with a damp paper towel.
Too much water! Add flour a little at a time to balance it out. The dough should be soft but not wet.
Technically yes, but you’ll lose that homemade softness and flavor. Go homemade, it’s worth it.
Final Thoughts
You might not find Trini Pows in every Caribbean cookbook, but they’re a staple in our hearts, and definitely worth making from scratch. Once you bite into that soft bun with its flavorful meat center, you’ll be hooked.
Ready to bring a little “Chinee food” flair into your kitchen? Try it and tell me how yours turned out in the comments—or tag me on Instagram @thisbagogirl when you make them!
Recipe
Trini Pow – Steamed Meat Buns
Ingredients
Method
- Mix the minced meat with Chinese seasoning, soy sauce, hoisin sauce, and sugar.
- Heat oil in a wok and cook the meat until it’s dry with minimal liquid. Let cool.
- In a bowl, combine flour, salt, yeast, and sugar.
- Gradually add water while mixing until you form a soft but not sticky dough.
- Knead for 5 minutes, then add oil and lard. Knead again until smooth.
- Cover and let rise for about 30 minutes.
- Punch down dough and let rise again for another 15 minutes.
- Divide dough into 2 oblong logs, then cut each log into 1-inch slices (adjust size as desired).
- Shape each slice into a ball, flattening it with the center slightly thicker than the edges.
- Place about 1 to 1½ teaspoons of filling in the center of each piece.
- Pinch edges together to seal and place each bun on a square of wax paper.
- Place in steamer with space between each, and steam for 15 minutes.
Notes
- Pork option: Use 3 pounds of raw pork, finely chopped, and season as above.
- Meat should be dry after cooking to avoid leakage during steaming.
- Don’t overfill, or the meat may break through the dough while steaming.
- Ensure buns don’t touch in the steamer—use wax paper to keep them separated.
i visited curacao a couple times on a cruise and couldn't stop thinking about these. I didn't remember the name and been looking everywhere for it, this made my day. I will definitely be making this recipe ASAP.