In a mixing bowl, combine all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds.

Create a well in the center, then pour in warm soy milk and toasted sesame oil.

Mix until the ingredients come together, and knead the dough on a floured surface for about 8-10 minutes or until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 2 hours, or until doubled in size.

While the dough rises, soak the uncooked vermicelli noodles in hot water for about 10 minutes, then drain and chop them into small pieces.

In a large skillet, heat neutral oil over medium heat.

Sauté the shredded cabbage, carrots, and chopped scallions for 4-5 minutes, or until the cabbage is tender but still vibrant.

Combine these vegetables with the drained vermicelli, soy sauce, sesame oil, and a sprinkle of sesame seeds. Ensure that the filling is mixed well and set aside to cool.

Once the dough has risen, generously flour your work surface and divide the dough into 16 equal pieces.

Roll each piece into a ball and then flatten each ball into a round, approximately 3-4 inches in diameter.

Keep the formed wrappers covered with a cloth to prevent them from drying out while you fill them.

In a large non-stick pan, heat a tablespoon of oil over medium heat.

Place the buns seam-side down in the pan and pan-fry for 4-5 minutes, or until they are golden brown and crisp on the bottom.

Carefully add about 1/4 cup of water to the pan and immediately cover it with a lid to steam the buns for an additional 5-7 minutes, or until the dough is fully cooked through and fluffy.

Remove the lid and let any remaining water evaporate, ensuring the buns are crispy on the outside.

Transfer the Pan-Fried Cabbage and Noodle Buns to a serving plate.

Pair them with a dipping sauce made from soy sauce and a splash of sesame oil for a delightful flavor boost.

These buns are best enjoyed warm, offering a crispy exterior and a flavorful filling.