Mince the cilantro, garlic and onion. Combine them with the ground meat, water, pepper flakes and butter and set aside.
Heat water until it is hot but not boiling.
Combine the water with sifted flour and salt.
When all of the ingredients are combined, begin to kneed the dough. The dough should be dry enough not to stick to your fingers. Continue to add small amounts of flour until a smooth ball is formed. The dough should be very stiff, similar to pie crust.
Cover the dough and all it to sit for 15 minutes in a warm dry place.
Knead for an additional 6 minutes, then set aside.
Cut the dough into 2 equal parts.
Roll the dough out on a clean floured surface.
Cut the dough into 3" rounds, using a form such as a cookie cutter.
Roll out each round until it is about 5 inches in diameter.
Place 1 1/2 tablespoons of filling in the center of the dough round.
Pin the dumpling using an accordion style fold.
Pinch the top tightly to ensure no filling can escape.
Place the dumplings in a pot of salted boiling water. When they float to the surface after about 7 minutes (bottom side up) they are done.
Place the dumplings on a serving platter.
Sprinkle with finely ground pepper (optional) and serve immediately.
For a video demonstration for folding the dumplings, go to https://www.venturists.net/khinkali-georgian-beef-pork-soup-dumplings/.