Prepare the Dough: In a mixing bowl, combine the all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Make a well in the center and pour in the warm soy milk and toasted sesame oil. Mix until a sticky dough forms, then knead on a floured surface until smooth. Shape into a ball, place in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 2 hours, until doubled.

Make the Filling: While the dough is rising, soak the vermicelli noodles in boiling water for 7-8 minutes until soft, then drain and chop. In a skillet, add a drizzle of neutral oil and sauté chopped scallions, carrots, and shredded cabbage for 4-5 minutes. Stir in chopped noodles, soy sauce, and a pinch of salt, then remove from heat to cool.

Form the Buns: Once the dough has risen, punch it down to release air, then divide it into 12-16 equal pieces. Roll each piece into a flat round wrapper about 4 inches in diameter. Place 2-3 tablespoons of filling in the center of each wrapper. Fold dough over the filling and pinch edges tightly to seal.

Cook the Buns: In a non-stick skillet, heat neutral oil over medium heat. Arrange buns with the creased side down, ensuring they don’t touch. Cook for about 4-5 minutes, until bottoms are golden brown. Add 4 tablespoons of water to the pan, cover with a lid to steam for 5-6 minutes until water evaporates and buns are cooked.

Serve: Transfer cooked buns to a serving plate. Best enjoyed warm, with a dipping sauce made from soy sauce, sugar, chili flakes, and sesame seeds.