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.
2 cups milk,, 1½ tsp yeast
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.
1 Tbsp sour cream, ¼ cup unsalted butter,, 1 tsp sugar, 1 tsp salt, 1 large egg
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.
½ tsp baking soda, ½ tsp lemon juice
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.
4 cups all purpose flour,
Cover the bowl with a clean towel and let it rise (it will take 1 to 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.
olive oil,
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.