In a large bowl, mix together the all-purpose flour and salt. Make a well in the center and carefully pour in hot boiling water. Stir until a shaggy dough comes together. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

Press out excess liquid from the firm tofu and crumble it into a bowl. Heat oil in a skillet over medium heat and sauté the green beans for 1-2 minutes until bright green. Combine with crumbled tofu, grated carrot, cilantro, toasted sesame oil, salt, and white pepper, mixing well. Form into 10 equal patties.

Divide the rested dough into 10 pieces and roll each into a ball. Flatten each ball into a 4.5-inch round wrapper. Spoon filling onto the center and pleat the edges to seal. Dab edges with water if needed and sprinkle sesame seeds on top.

Heat oil in a non-stick skillet over medium-high heat. Flatten each bun and place them in the pan. Fry until golden brown on the bottom, about 3-4 minutes. Flip each bun, adding water to cover 1/3 of their height. Cover and steam until the water is absorbed, about 3-5 minutes. Alternatively, bake at 375°F for 20-25 minutes until crispy.