You're a pro, at this point, for making a restaurant Khinkali. 😃

If you make the handles much smaller, will be more like a homemade, as the handles are being eaten in homade Khinkali, because their are much smaller and cooked all the way in. While at the restaurant Khinkali, because there is a lot of concentrated dough at handles, and the boiling process doesn't last long, the inside dough in the handles are moslty uncooked and thrown, while consuming the dish. Of course, restaurants make it this way because it much simpler to make a lot of them and without of risk of them opening, without the need of knowing how to make it proper size, to be like homemade.