Chop up the onions very finely, add to the meat filling. Let it cool for about 20 minutes.
Make a dough out of water and flour (it should be similar to pierogi dough), and knead it until it doesn't stick to the bowl or your hands anymore.
Roll the dough, cut out small circles and roll those circles to create bigger, thinner circles.
Put a spoonfull of filling in the center of the circle, make a small satchel out if it, pour a teaspoon of water inside of the dough satchel and close it firmly. The final product should look like a hard candy wrapped in cellophane.
Boil all khinkali for 15 minutes tops, until they float on the surface of the water. Serve with butter or my 'Garlic Kebab Sauce With a Plot Twist' (recipe available on my account).