In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of instant dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Gradually stir in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil. Knead the mixture for about 10 minutes until it forms a smooth and elastic dough. Cover the bowl with a damp cloth and let the dough rise in a warm spot for 2 hours, or until doubled in size.

In a large skillet, heat 2 tablespoons of neutral oil over medium heat. Add 1 cup of chopped scallions, 1 cup of finely shredded carrots, and 3 cups of raw shredded cabbage. Sauté for about 5–7 minutes, stirring frequently, until the vegetables are tender and slightly wilted. Stir in 1 cup of cooked vermicelli noodles, 2 tablespoons of soy sauce, and 1 teaspoon of toasted sesame oil. Cook for an additional 2 minutes, then transfer the filling to a bowl to cool.

Once the dough has risen, punch it down and divide it into 12-16 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten them into thin, round wrappers, about 3–5 inches in diameter. Set the wrappers aside on a floured surface, spreading them out to prevent sticking.

Take a wrapper and spoon 2–3 tablespoons of the cooled filling into the center. Fold the wrapper over the filling, then pinch and twist the edges together to seal the bun securely. Repeat this process for all the wrappers and filling, placing the assembled buns on a parchment-lined tray to keep them organized.

In a large non-stick skillet, heat 2 tablespoons of neutral oil over medium-high heat. Carefully place the buns, creased-side down, into the skillet, making sure they are not crowded. Fry the buns for about 4–5 minutes, or until they’re golden brown and crispy on the bottom. Add about ½ cup of water to the skillet, cover with a lid, and reduce the heat to medium. Steam the buns for an additional 8–10 minutes, allowing them to cook through.

Once the buns are cooked, transfer them to a serving platter. Enjoy your Vegan Pan-Fried Cabbage and Noodle Buns hot, paired with a dipping sauce made from soy sauce, a touch of sugar, chili sauce, and a sprinkle of roasted sesame seeds.