In a large mixing bowl, combine flour, sugar, instant dry yeast, and salt. In a separate bowl, whisk together warm soy milk and sesame oil, then pour into dry ingredients, stirring until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Cover with an oiled towel and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.

Mix chopped scallions, salt, Chinese five spice powder, and toasted sesame seeds in a bowl. Heat a small amount of neutral oil in a pan, then pour into the scallion mixture.

Allow the filling to cool slightly while the dough continues to rise.

Once the dough has risen, punch it down. Divide dough into 12 pieces and roll into small balls. Flatten with a rolling pin into a 4-5 inch circle.

Place a portion of filling in the center, twist the edges together, shape into a bun, and tuck ends underneath. Place on a parchment-lined tray, cover, and let rest for 15-20 minutes.

Heat neutral oil in a non-stick skillet over medium-high heat. Fry the buns for 4-5 minutes until bottoms are golden brown and crispy.

Add a splash of water to the pan and cover to steam for 5-7 minutes until cooked through.

Remove buns from skillet and place on a platter. Garnish with chopped scallions and sesame seeds before serving hot.