Georgian Dolma

I usually pickle the grape leaves myself. To do this, I wash them, put them in a saucepan and pour cold brine. I put a clean plate right on top of the leaves, and a jar of water on it (such a kind of press). After 2-3 hours, I take the leaves out of the brine, pour boiling water and let it brew for another 40 minutes.
Now you can start cooking dolma.
I pour the broth into a bowl. I peel and finely chop onions and herbs, mix with minced meat and knead well with my hands. The minced meat should turn out smooth, homogeneous. Season with salt, pepper, add olive oil and a small amount of water. Once again, I carefully knead the minced meat.
On the cutting board, I spread the grape leaves with the smooth side down. I spread a spoonful of minced meat on each leaf and wrap it in an envelope.
In a saucepan with a thick bottom, I tightly stack the envelopes and pour a small amount of broth. I bring the dolma to a boil and simmer on medium heat for about 30 minutes.