When frying jiaozi, don't throw jiaozi into the frying pan. Cook jiaozi first and then fry it, so that the glutinous rice flour in jiaozi won't burst when fried. When cooked, it only needs to be cooked until it is medium-cooked, not fully cooked. If cooked, it will look bad when fried, and the fried jiaozi will explode. It may be because the hot air in jiaozi will expand continuously, resulting in dough bursting or oil splashing. When frying jiaozi, you can also make a small hole for the fried jiaozi in advance, so that the hot air can be discharged along the air hole.

When frying dumplings, the oil temperature must be controlled. If the oil temperature is not well controlled, it is easy to crack. It is best to wrap bread crumbs or egg liquid in advance when frying dumplings. When frying glutinous rice balls, there must be more oil, so that glutinous rice balls can float on the oil surface. Five layers of oil temperature should not be too high. When frying glutinous rice balls, the oil temperature must be low and the oil temperature must be high, so that glutinous rice balls can be fried slowly.

Fried dumplings can be drained and fried for 20 seconds, so that fried dumplings are crisp and soft and will not become soft. If you use frozen jiaozi, you'd better fry it with bread crumbs. First, wash the frozen jiaozi with clear water to prevent it from sticking to the pot, and put it into the pot to cook until it is cooked for seven minutes. After taking it out, let it cool. Drain the cool glutinous rice balls, wrap them in bread crumbs, set fire, add two cups of glutinous rice balls' oil, and the oil temperature will rise to five layers. Pour the glutinous rice balls into the pot while they are hot, and push them slowly. The oil temperature in the pot of glutinous rice balls will drop, so the fried glutinous rice balls will not explode without adjusting the fire. After the dumplings are fried, the surface is slightly yellow and fished out. When the oil temperature rises to six degrees, fry the dumplings for 20 seconds, so that the fried dumplings will be more round and will not leak stuffing.