There are also special ones that make quick-frozen fried dumplings. You can buy that. If you want to fry jiaozi, you'd better put it in the refrigerator to absorb water first. If you fry in a pan, you must have more oil, because frying without oil must be uneven. You can try using jiaozi to soak the thick water starch first, and then stir-fry it in the pot. Cover the pot, or the bottom of the pot will be burnt, and the top may not be very hot. So if you put a lot of oil, you can also turn the pot sideways in the middle and pour the oil on the jiaozi. If you get angry, you usually put the fire in the pot, and then change it to a small fire when jiaozi is ready.

All the above are personal experiences, you can try.