Better still, rehydrate the yeast in warm (80°F) water.
Rehydrate using either sterile water or wort at a ratio of 10 times the weight of yeast to be used. Mix gently to form a cream and allow to stand for 15-30 minutes. Then mix vigorously and stand for a further 30 minutes prior to pitching into the wort. The temperature of re-hydration is important (27C ± 3C for Safbrew and Safale, 23C ± 3C for Saflager).
From the Fermentis website, but applies to all dried yeast. Sprinkling works but you'll get a much higher number of viable cells with rehydrating.