In a large mixing bowl, combine all-purpose flour and salt. Create a well and pour in hot boiling water, stirring until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.

Press tofu to remove moisture, crumble into a bowl. Sauté green beans in a skillet for 1-2 minutes. Mix crumbled tofu with sautéed beans, carrot, cilantro, sesame oil, salt, and white pepper.

Roll rested dough into a log, divide into 10 pieces. Flatten each piece into a wrapper, place filling in the center, pleat edges to seal.

Heat non-stick pan with oil over medium heat. Add buns, slightly flatten. Cook for 3-4 minutes until golden. Flip, add water covering 1/3 of the buns, cover the pan and steam for 3-5 minutes.

Transfer buns to a plate, garnish with green onions. Serve warm with soy sauce or your favorite dipping sauce.