Khinkali in Saperavi Red Wine

Run the meat through a grinder fitted with the larger hole plate.

Clean the cilantro, keeping the stems intact.

Finely chop the onion, fresh herbs, and chili.

Crush the garlic using a garlic press.

Mix all ingredients thoroughly and let sit for a moment to let the flavors come together.

Mix the filling well.

Lay out the dough on your work surface as a sheet and cut out rounds about 3–5 mm thick (roughly 80 grams each).

Spoon 50 grams of filling onto each dough round.

Pleat and seal the khinkali (you should have 12 to 18 pleats). Trim off any excess dough at the top.

Bring the wine to a boil.