Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the center of a few millimeters thick dough disk which is then sealed perfectly with a number of folds that depend on the ability of the cook and then cooked into boiling water until they float. The dough contains water, flour, egg and salt.
Rolling the dough disks it happens that some flour gets on it, especially when the disks are prepared beforehand. Of course, a way to prevent them from sticking to each other in the pot would be not to cook too many at a time, but how can the excess flour on the exterior surface affect their possible sticking to the bottom of the pot?
The consequences of this would be of course breaking and losing the inside juice that is part of their eating experience.