Is this the result of an actual experiment?
I could see it happening provided the water in the dish were very near boiling. Boiling temperature depends on the atmospheric pressure.
The lower the atmospheric pressure, the lower the boiling point of water. For example, water always boils at a lower temperature at high altitudes (and many recipes vary their quantities/procedure slightly for high altitude). If you were boiling water right before a storm hit, the water would also boil at a slightly lower temperature as the air pressure dropped.
If pouring the water on the outside of the dish created a local low pressure area over the dish, then water that was just barely below the boiling temperature could start boiling again. Of course, the dish would have to be made of a material that insulated very well, so that pouring cold water on the outside of the dish didn't immediately lower the temperature of the water inside the dish. In other words, if this did work, I wouldn't expect it to work for long.