A Chinese student in Malaysia recently found herself in the midst of a kitchen caper that had social media in stitches.
Thinking she was onto something groundbreaking, she attempted to steam frozen curry puffs, genuinely convinced they were dumplings.
The result? A viral foodie fiasco that Malaysians (and Singaporeans as well) couldn’t help but laugh about.
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The Curry Dumplings That Turned Out to Be Curry Puffs
With unwavering confidence, the student had shared her “discovery” on XiaoHongShu, a popular Chinese social media app, of what she believed were “curry-flavoured dumplings,” proudly coining them as “localized dumplings.”
Little did she know, the Malaysian netizens were about to serve up a generous portion of culinary reality.
In her culinary experiment, the student steamed a few of these impostor dumplings, offering her candid review. While she found the flavour “okay,” the thickness of the crust was clearly not dumpling-worthy, “too thick,” in her words.
To add a dash of hilarity, she attached a photo of her ‘dumplings,’ one of them sporting a bite mark that revealed the curry filling – the true star of this accidental comedy.
Malaysian netizens didn’t miss a beat, seizing the opportunity for a playful foodie showdown. One shared proper images of curry puffs, complete with a friendly “Is it possible that this is what they’re supposed to look like?”
As the online banter unfolded, mischievous commenters threw in their two cents, joking that it was supposed to be boiled instead of steamed.
Oh, wait. Seriously?
Student Found Out About Her Mistake
The student soon after explained her mistake. She said that since she was a foreign student, she did not own an air fryer for the puffs. She also added that she was on a diet and thus was trying to avoid frying foods.
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Not all netizens found her little discovery amusing though and clapped that she should not have called the puffs, “dumplings”, in the title. But she did not take it to heart and mentioned that her new creation tasted great with vinegar.
Maybe we should try that next time – Old Chang Kee Curry O’s with Vinegar dip. Sounds like a solid new seasonal menu.
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