3 cups (375 g) all-purpose flour

2 tsp instant dry yeast

2 tbsp sugar

½ tsp salt

1 tbsp roasted sesame seeds

1 cup warm soy milk (or non-dairy milk)

1 tbsp toasted sesame oil (or neutral oil)

1 tbsp neutral oil (for sautéing)

6 cups shredded cabbage (~½ medium head)

3.5 oz (100 g) vermicelli noodles, uncooked

1 cup shredded carrot (150 g)

½ cup chopped scallions or chives (25 g)

1 tbsp soy sauce

2 tsp salt (to taste)

1 tbsp roasted sesame seeds

2 tbsp toasted sesame oil

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In a bowl, mix dry ingredients for dough. Stir warm soy milk and sesame oil into flour to form a soft dough. Knead until smooth (~8 minutes), cover, and let rise until doubled (~1 hour).
Heat neutral oil in a pan over medium-high heat; sauté cabbage, carrots, and vermicelli until softened. Stir in scallions, soy sauce, salt, sesame seeds, and sesame oil. Cool the filling.
Divide dough into ~14–16 pieces. Roll each into a disc, spoon filling into the center, and pleat/seal the tops. Let rest 10 minutes before cooking.
Heat 1 tbsp oil in a skillet over medium heat. Place buns pleat-side up and cook 4–5 minutes until bottoms are golden. Add 1 tbsp water per bun, cover, and steam for 5–6 minutes. Uncover and cook an additional 1–2 minutes to re-crisp the bottoms.

Try swapping cabbage-vermicelli with chopped mushrooms, tofu, or cauliflower for alternate fillings.

For a gluten-free version, use gluten-free flour and steam instead of frying.

Freeze shaped buns on a tray, then bag them for easy storage and future use.

For added flavor, try adding garlic, ginger, or hoisin sauce to the filling.