In a large bowl, combine all-purpose flour, instant dry yeast, sugar, and salt. Create a well in the center and pour in warm soy milk and toasted sesame oil. Knead until a smooth dough forms, then cover and let it rise for about 2 hours, or until doubled in size.

Soak the vermicelli noodles in hot water for about 10 minutes until softened. In a pan, heat neutral oil over medium-high heat, then sauté the chopped scallions, carrots, and shredded cabbage until tender. Add the noodles and soy sauce, mixing well. Drain excess moisture and let the filling cool.

Once the dough has risen, punch it down and divide it into 12-16 equal pieces. Roll each piece into a flat circle, about 3-5 inches in diameter, using a flour-dusted rolling pin to prevent sticking.

Place a generous spoonful of the vegetable filling in the center of each wrapper. Pinch the edges together, twisting them to seal and create a bun shape.

Heat some oil in a non-stick pan over medium heat. Carefully place the buns, creased-side down, into the pan. Fry for about 2-3 minutes until golden brown, then add a splash of water, cover with a lid, and steam the buns for an additional 5-6 minutes until fully cooked.

Plate your buns hot and enjoy! They are delightful on their own or served with a homemade soy dipping sauce.