In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of salt until well combined. Create a well in the center, then add 1 packet of instant dry yeast, 1 cup of warm soy milk, and 2 tablespoons of toasted sesame oil. Mix until a rough dough forms, then knead for about 5 to 7 minutes until smooth. Shape the dough into a ball, cover it with a damp cloth, and let it rise in a warm spot for about 2 hours, or until doubled in size.

While the dough rises, prepare the filling. Soak 1 cup of vermicelli noodles in boiling water for about 5 minutes, then chop them into pieces. In a skillet, heat 2 tablespoons of neutral oil over medium heat. Add 2 cups of shredded cabbage, 1 cup of finely shredded carrots, and ½ cup of chopped scallions, cooking for about 5 to 7 minutes until the vegetables are tender. Stir in the chopped noodles, 2 tablespoons of soy sauce, and salt to taste, then drain any excess liquid and set aside to cool.

Once your dough has risen, punch it down, and divide it into 12 to 16 equal pieces. Roll each piece into a ball and flatten each into a circle about 4 to 5 inches in diameter on a floured surface.

Take a wrapper and place about 2 to 3 tablespoons of the cabbage and noodle filling in the center. Fold the edges of the dough around the filling, pinching to seal tightly, and twist the top to secure the bun. Create a flat base by gently pressing the bottom.

In a non-stick skillet, heat 1 tablespoon of neutral oil over medium heat. Once hot, place the buns creased side down in the skillet. Cook for about 4 to 5 minutes until golden brown. Flip the buns, add about ½ cup of water, and cover the pan immediately to create steam, cooking for an additional 5 to 6 minutes until evaporated.

Using a spatula, gently remove the buns from the skillet. Serve them warm with a dipping sauce made of soy sauce, sesame oil, and a sprinkle of chili flakes for extra flavor.