In a large bowl, combine all-purpose flour and salt, creating a well in the center. Carefully pour in boiling water, stirring until a shaggy dough forms. Knead the dough for about 10 minutes until smooth and elastic. Cover it with a damp cloth and allow it to rest for 30 minutes.

Press the firm tofu with paper towels to remove excess moisture. In a skillet over medium heat, sauté the chopped green beans for 1-2 minutes. Combine these beans with the pressed tofu, shredded carrot, chopped cilantro, sesame oil, salt, and white pepper in a large mixing bowl. Mix well and divide into 10 equal portions.

Divide the rested dough into 10 pieces. Roll each into a small ball and flatten into a disc about 4 inches in diameter. Place one veggie patty in the center and fold the edges over, sealing them.

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Place the shaped buns in a single layer and cook for about 3-4 minutes until golden brown. Flip the buns, add a splash of water, cover the skillet, and cook for an additional 3-5 minutes.

Remove the buns from the skillet and let them cool for a minute. Garnish with chopped green onions and sprinkle with sesame seeds. Serve warm with soy sauce or your favorite dipping sauce.