In a large mixing bowl, combine the all-purpose flour, sugar, instant dry yeast, and salt. Create a well in the center and pour in warm soy milk and toasted sesame oil. Mix until a rough dough forms.

Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Place the dough into a greased bowl, cover with a damp towel, and let it rise in a warm area for at least 2 hours, or until it doubles in size.

While the dough is rising, soak the vermicelli noodles in boiling water for about 5 minutes until soft, then drain and chop them into small pieces.

In a large skillet, heat 1 tablespoon of neutral oil over medium heat. Add the chopped scallions, shredded carrots, and cabbage, sautéing for 4–5 minutes until the vegetables are tender.

Stir in the chopped noodles, soy sauce, and sesame oil, mixing well. Drain any excess liquid to keep the filling firm.

After the dough has risen, punch it down gently to release air. Divide the dough into 12 or 16 equal pieces, each weighing about 38g.

Roll each piece into a ball, then flatten into a disc about 3–5 inches in diameter on a lightly floured surface.

Place a generous spoonful of the filling in the center of each disc. Carefully fold the edges towards the center, pinch, and twist to seal the buns tightly.

Arrange the assembled buns on a floured tray, covering them lightly with a towel while you prepare to cook.

In a non-stick skillet, heat 2 tablespoons of neutral oil over medium heat. Once hot, place the sealed buns, creased-side down, into the skillet.

Cook for about 4–5 minutes, or until the bottoms are golden brown and crispy. Carefully add 1 tablespoon of water per bun to the skillet, cover immediately, and steam for 5–6 minutes.

Once the steaming is complete, remove the lid and check for doneness. The buns should have a beautifully crisp golden crust.

Transfer them to a serving platter, and serve warm with soy sauce for dipping or a sprinkle of sesame seeds for an added crunch!