In a large mixing bowl, combine flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Create a well in the center and pour in warm soy milk and toasted sesame oil. Mix until a soft dough forms, then knead for about 5 minutes until smooth. Cover with a damp cloth and let it rise in a warm spot for 1-2 hours, or until it doubles in size.

Soak the uncooked vermicelli noodles in hot water for about 10 minutes, or until soft, then drain and chop them into small pieces. In a skillet, heat neutral oil over medium heat, and sauté the shredded cabbage, finely shredded carrot, and chopped scallions for about 5 minutes, or until vegetables are tender. Stir in the noodles, soy sauce, and salt, mixing thoroughly. Drain any excess liquid and allow the filling 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 flatten into a circle about 3-4 inches wide. Dust with flour to prevent sticking. Lay each wrapper on a floured surface, ready to be filled with the savory mixture.

Take a dough wrapper and spoon 2-3 tablespoons of the filling into the center. Carefully pinch the edges together to seal, then twist the top to create a tight closure, ensuring no filling escapes. Repeat this process with the remaining wrappers and filling.

In a large non-stick skillet, heat a tablespoon of oil over medium-high heat. Place the buns in the skillet, creased-side down, and cook for about 4-5 minutes until they turn golden brown and crispy. Carefully add water (enough to cover the bottom of the pan) and cover with a lid. Steam the buns for an additional 5-6 minutes until they’re cooked through and tender.

Once cooked, transfer the Vegan Pan-Fried Cabbage and Noodle Buns to a serving platter. Enjoy them hot with your favorite dipping sauce, such as a mix of soy sauce and chili sauce, to enhance the delectable flavors.