Make the dough Stir together flour and salt in a medium bowl. Make a well in center of dry ingredients, and add 1/2 cup water and egg. Stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, 4 to 5 minutes.

While xiaolongbao are steamed, khinkali are boiled and the filling can be beef, pork, mushroom or cheese. Instead of the fat and jellied stock filling found in xiaolongbao, Georgians add water or liquid stock, and use thicker wrappers, to contain the runny filling.

It is much easier to shape the dumplings on a small plate. Place approximately 40 grams of the filling in the center of the dough. Pick up the edges and make about 20 overlapping folds, pressing to seal.