You have two choices, you can put ingredients in a bread machine and choose option “DOUGH” and let it do the job (just look if the dough is to runny after the machine has mixed, add a bit more flour to it.) Or you can do it with a stand mixer, which is the way I’ll show you.
In a small bowl add 2 cups of warm milk and 1 1/2 teaspoon of yeast then let it stand aside.
In a stand mixer bowl add 1 Tablespoon sour cream, 1/4 cup of melted unsalted butter, 1 teaspoon of sugar, 1 teaspoon of salt, and 1 large egg. Beat for half a minute on a slow speed.
Add in the warm milk with yeast. Beat everything together for a minute.
In a small, separate bowl mix 1/2 teaspoon of baking soda with 1/2 teaspoon of lemon juice. Add to the mixing bowl.
Continue beating on medium, and sift in 4 cups of all purpose unbleached flour. It will come together give it 3-4 minutes. If you feel like it’s too runny, you can add more flour.
Cover the bowl with a clean towel and let it rise. (Will take 1- 1 1/2 hours.)
After the dough has risen (doubled in size). Sprinkle some flour on to a clean surface and transfer the dough.
Cut into small pieces about the size of a golf ball.
Roll out the pieces into a disk shape. Put your filling in the middle of the round rolled out dough. Pinch the edges together. Push it flat a bit and flip it upside down to a floured cutting board, for piroshki to rise.
In a skillet, on medium heat add light high heat oil. Should be 1/2 an inch in your pan.
When putting the piroshki into the oil, put the bottom part down, so it doesn’t open while frying.
Flip over when the bottom starts to get a nice golden color.
Place on a paper towel when taking the piroshki out of oil.
Let cool down a bit and then enjoy! Piroshki with meat are usually served with sour cream.