It is risky to directly fry the quick-frozen dumplings with hot oil. Because the outer layer of glutinous rice balls is covered with frost, when it comes into contact with high-temperature oil, the frost will quickly melt into water, and when water comes into contact with hot oil, it will immediately vaporize and form a lot of steam, which leads to the so-called "oil collapse" phenomenon. This will not only burn the operator, but also lead to dangerous situations such as fire.

More importantly, the inside of the frozen jiaozi has not been completely thawed. If fried directly, the outer layer may have been fried, but the inner layer may still be cold, so the fried jiaozi tastes bad and may not be fully cooked.