Preparing the Dough:

1. In a large bowl, mix together the flour, yeast, sugar, salt, and sesame seeds. Make a well in the center.
2. Pour in the warm soy milk and sesame oil. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Shape the dough into a ball, place it in a clean bowl, and cover with a damp towel. Let it rest for 2 hours to rise.

Preparing the Filling:

1. Soak the vermicelli noodles in boiling water for 7-8 minutes until soft. Drain and chop into ½-inch pieces.
2. Heat a pan over medium-high heat with 1 tbsp oil. Sauté the cabbage, carrots, and chives for 4-5 minutes until tender.
3. Add the noodles, soy sauce, sesame oil, and salt. Stir well and cook for another 2-3 minutes.
4. Drain any excess liquid from the mixture and let it cool completely.

Shaping the Wrappers:

1. Punch down the risen dough and divide it into 12-16 equal pieces, depending on your preferred bun size.
2. Roll each piece into a ball.
3. Flatten each ball with your palm, then roll it out into a thin circle about 3-4 inches in diameter. Use flour to prevent sticking.
4. Place the rolled wrappers on a tray, spaced apart or stacked with a dusting of flour between layers. Cover with a dry towel to prevent drying out.

Assembling the Buns:

1. Take a wrapper and place 2-3 tbsp of filling in the center.
2. Gather the edges of the wrapper, pleating as you go, and twist the top to seal.
3. Lightly press down the bun’s top to flatten slightly. Cover the buns with a towel while assembling the rest.

Cooking the Buns:

1. Heat a pan with a lid over medium heat and add 1 tbsp oil per batch of 4 buns.
2. Place the buns, seam-side down, in the pan. Cook for 4-5 minutes until the bottoms are golden brown.
3. Flip the buns and cook the other side until browned.
4. Carefully add 1 tbsp water per bun into the pan and immediately cover to trap the steam. Cook for 5-6 minutes until the water evaporates.
5. Remove the buns and repeat with the remaining batches.