In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant dry yeast, 2 tablespoons of sugar, and 1 teaspoon of salt. Create a well in the center, then pour in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil. Stir until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Shape into a ball, cover with a damp cloth, and let rise in a warm place for 2 hours or until doubled in size.

While the dough is rising, soak 100 grams of vermicelli noodles in boiling water for 7-8 minutes until soft, then drain and chop into smaller pieces. In a frying pan, heat 2 tablespoons of neutral oil over medium heat. Add 2 chopped scallions, 1 shredded carrot, and 2 cups of raw shredded cabbage, cooking until the vegetables are tender, about 5 minutes. Mix in the chopped noodles, 2 tablespoons of soy sauce, and season to taste, then drain any excess liquid.

Once the dough has risen, punch it down to release air and divide it into 12-16 equal pieces. Roll each piece into a ball, then flatten gently into circles about 3-5 inches in diameter on a floured surface. Keep the rolled circles covered with a damp cloth to prevent drying out as you work. Ensure that your dough is smooth and pliable for easy wrapping of the filling.

Take a dough circle and spoon 2-3 tablespoons of the filling into the center. Gather the edges of the wrapper around the filling and pinch together tightly, twisting to seal the top. Place the assembled buns on a floured surface or plate, ensuring they aren't touching, and repeat until all buns are formed.

In a large, non-stick skillet, heat 2 tablespoons of neutral oil over medium heat. Arrange the buns, creased-side down, in a single layer, ensuring they have space in between for even cooking. Fry for about 4-5 minutes, until the bottoms are golden brown. Next, carefully add 1/4 cup of water to the pan, cover with a lid, and steam for 6-8 minutes until the water has evaporated and the buns are cooked through.