Georgian dumplings (khinkali) sticking to the bottom of the pot
I don't see the additional flour as the cause. It's there to prevent them sticking during manufacture &amp; once in the pan will in seconds just be 'more dough'.

I see several ways to mitigate their sticking...


Bigger pan - obvious, but there's a reason your pasta pan is the biggest one in the kitchen.
Drop them a few at a time, so they don't touch until the outside has had a chance to start cooking.
Non-stick pan - at least then they can only stick to each other.
Keep them moving all the time - gentle persuasion is always a good idea, rather than having to prise them apart afterwards.
Add some oil to the water - pasta trick, ostensibly to prevent the water boiling over, but does very slightly coat the surface if you stir.