In a large bowl, whisk together all-purpose flour, instant dry yeast, sugar, and salt. Make a well, add warm soy milk and toasted sesame oil, mix until a dough forms. Knead for 5-7 minutes until smooth. Cover and let rise for 2 hours.

Soak vermicelli noodles in boiling water until tender, about 5 minutes. Drain and chop. Heat neutral oil in a skillet and sauté shredded cabbage, shredded carrot, and scallions for 4-5 minutes. Add noodles, soy sauce, and salt, stir well and cook until flavorful.

Turn the risen dough onto a floured surface and divide into 12-16 pieces. Roll each into a ball and flatten to 3-5 inches in diameter. Place on a floured tray, covered with a damp cloth.

Place a generous spoonful of filling in the center of a wrapper, fold edges up and pinch to seal, twisting the top. Repeat with remaining wrappers and filling.

In a skillet, heat oil over medium-high heat. Place buns crease-side down, fry until golden brown, then add water, cover, and steam for 5-6 minutes until cooked.

Remove buns from the skillet and serve hot. Pair with a dipping sauce of soy sauce, sugar, chili sauce, and sesame seeds for extra flavor.