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Erin MacDonald

Hailing from the rugged Canadian island of Newfoundland, Chef Erin is a Native American of the Mi’kmaq Qalipu Tribe (Pronounced: ha-lee-boo, Meaning: Caribou). As a Native American it should come as no surprise that her introduction to the kitchen was with wild game, such as caribou and moose, as well as traditionally procured wild produce, berries, mushrooms, and herbs.

Her quest to understand international cuisine took her to the island of Taiwan and then to Dubai, where she was formally trained in classic French culinary techniques. She currently lives in Abu Dhabi, where she has worked for the Canadian hotelier, Fairmont, and at the British culinary superstar Chef Marco Pierre White’s restaurant.

Join Chef Erin in Shifting Sands as she searches for the desert truffle in the fabled Empty Quarter; fishes for barracuda in the Strait of Hormuz; visits the exotic spice island of Zanzibar; explores the hidden souks in the Sultanate of Oman; and discovers the secret delights of the Honey Mountains.

Video Description

Classically trained in the French tradition of cooking, Chef Erin MacDonald also likes to experiment and constantly try new dishes. Learn some of her favourite, international dishes in this masterclass, from the comfort of home.

In this episode of Taste of Newfoundland Chef Erin MacDonald makes an Asian inspired chicken shumai. These chicken dumplings are irresistible and super simple with these expert instructions.

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1 small package of uncooked ground chicken

1 chopped scallion (green and white)

1 chopped bok choy

½ teaspoon of finely chopped ginger

½ teaspoon of salt

1 pinch of white pepper

1 tbsp of light soy sauce

3 drops of sesame oil

1 package of frozen wonton wrappers (thawed before preparing)


Put the ground chicken into a bowl.

Add the scallions, bok choy and all other ingredients except the wrappers and mix together.

Separate the wonton wrappers and slightly pull on their edges to make them larger.

Wet the rim with warm water.

Put some of the chicken mix into the wrapper and push upwards so that the wrapper edges are facing upwards.

Boil a pot of water.

Once your water is boiled, line your steamer with lettuce leaves or cabbage leaves and add the shumai on top.

Steam for 5 to 10 minutes until fully cooked.