Name: Shay Shay Tien’s Pow
Yield: Makes 20
Ingredients: 1 tablespoon shortening melted with 1 tablespoon hot water; 20 (5-inch) squares of waxed paper; 1 egg white; 1¼ teaspoons baking powder; 1 tablespoon black bean sauce; 3 cups all-purpose flour; ½ cup warm water (100°F); 1 clove garlic, finely chopped; 1½ teaspoons dark brown sugar; ¼ teaspoon ground anise; 1 tablespoon hoisin sauce; ¾ pound boneless pork butt or shoulder; ½ medium onion, chopped; 2 tablespoons canola oil; ½ cup sugar plus 3 tablespoons plus ½ teaspoon; 2½ teaspoons active dry yeast; 1 teaspoon red food coloring; 1 star anise pod; 2 teaspoons coarse salt

Preparation info

Makes
20

Difficulty
Medium

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Although a relatively small part of the Trinidadian population, Chinese Trinidadians have made an indelible mark on the country’s cuisine. Steamed meat buns, called “pow” (an adaptation of the Chinese term bao) are a particular favorite and it is widely agreed that the ones made at Shay Shay Tien, Trinidad’s oldest Chinese restaurant, are still the best. Owner Johnson “Chin” Achong was kind enough to share their recipe.