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

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

Soak dry vermicelli noodles in boiling water for 7-8 minutes or until cooked. Drain excess water and chop noodles into ½ inch pieces.

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

Cook for another 2-3 minutes over medium heat. Drain excess liquid from vegetables and set aside to cool.

Take the dough out of the bowl and stretch it into a large ring, then slice it into 12 or 16 pieces.

Roll each piece of dough into a ball. Press down on the ball of dough to flatten it, sprinkle some flour on top, and roll out into a wrapper.

Place rolled out wrappers on a tray, covered with a dry towel to prevent drying out.

Place 2-3 tablespoon of filling into the center of a wrapper, crease the edges, pinch and twist to seal the buns.

Place the bun on a flat surface and lightly press down the top, then place back on the tray covered with a towel.

Heat a pan with a lid, add in 1 tablespoon of oil per 4 buns. When hot, add in the buns (creased-side first) and cook over medium heat for 4-5 minutes.

Flip over and cook until golden brown. Pour 4 tablespoon of water into the pan, cover and steam for 5-6 minutes.

Repeat for remaining buns and enjoy while hot.