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.

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

Roll out the dough until you have a wrapper that’s around 3-4 inches in diameter for 38g wrappers and around 4-5 inches for 50g wrappers.

Place the rolled out wrappers on a tray, spaced from one another.

Take a rolled out piece of wrapper and place around 2-3 tablespoon of filling into the center. Pinch and twist to seal the buns.

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

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

Prepare the lid of your pan. Carefully pour 4 tablespoon of water into the pan and then immediately cover.

Leave to cook in the steam until the water has evaporated, around 5-6 minutes.

Place the cooked buns in an air-tight container and refrigerate for up to 5 days.

To freeze, place the buns on a tray spaced apart for 5 to 6 hours until hard, then transfer to a bag.