In a large bowl, mix together all dry ingredients. Create a well in the center and then pour in the warm milk and oil while mixing. Keep mixing until a dough is formed.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 2 hours to let the dough rise.

Soak dry vermicelli noodles in boiling hot water for 7-8 minutes or until cooked. Drain excess water. Roughly chop the noodles into small ½ inch long pieces.

Heat a pan. Add in 1 tablespoon neutral oil. When the oil is hot, add in the chives, carrots, and cabbage. Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in noodles. Pour in the soy sauce, salt, and oil.

Mix well with a wooden spoon or spatula and cook for another 2-3 minutes over medium heat. Adjust seasoning based on desired taste.

Transfer to a strainer to drain excess liquid from the vegetables then set aside to cool while you prepare the wrappers.

Take the dough out of the bowl then stretch into a large ring. I do this by first punching a hold in the centre of the ball of dough.

Slice the dough into 12 or 16 pieces. Each piece will be around 50g if you divide them into 12. Each ball of dough will be around 38g if you divide them into 16 pieces.

Roll or shape each piece of dough into a ball.

To make a wrapper, press down on the ball of dough and lightly flatten it over the surface. Sprinkle a little flour on top and lightly coat your rolling pin with some flour as well. While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward.

Rotate the dough 90 degrees and repeat the movement. Continue to roll out the dough until you have a wrapper that’s around 3-4 inches in diameter (for 38g wrapper) and around 4-5 inches (for 50g wrapper). If you can’t make them into a perfectly round shape, that’s okay!

Place the rolled out wrappers on a tray, spaced from one another or if stacking, be sure to brush each layer with some flour to prevent from sticking. Limit each stack to 4-5 wrappers (do not stack them too high), and cover with a DRY towel to prevent them from drying out.

Take a rolled out piece of wrapper and place around 2-3 tablespoon of filling into the center. With one hand, crease the edges of the wrapper while you pinch down the creases with the other hand.

Once you have gone around the edges of the wrapper, pinch and then twist to seal the buns.

Place the bun on a flat surface and lightly press down the top.

Afterwards, place back the bun on the tray and cover with a towel to prevent it from drying out.

Repeat for the rest of the wrappers.

Heat a pan with a lid, add in 1 tablespoon of oil (for every 4 buns). When hot, add in the buns (creased-side first) and lightly press down. Leave to cook over medium heat for 4-5 minutes until it has a golden brown crust.

Prepare the lid of your pan. Using the lid as protection, carefully pour 4 tablespoon of water (1 tablespoon for each bun) into the pan and then immediately cover to prevent it from splashing due to the heat.

Leave to cook in the steam until the water has evaporated, around 5-6 minutes. Take out the buns and repeat this step for the remaining ones.

Enjoy while hot! You can enjoy these with a dipping sauce if you’d like!

Place the cooked buns in an air-tight container and refrigerate for up to 5 days. To reheat, you can pan fry them again with a splash of water or oven-toast in low heat. You can also microwave the buns in a bowl with a splash of water.

You can freeze the cooked buns too and just reheat in the pan, oven toaster, or steam them before enjoying! No need to thaw.