Blanch the shredded cabbage in boiling water for 30 seconds. Drain and squeeze out excess water.

Combine the blanched cabbage with ground turkey, minced green onions, soy sauce, mirin, sesame oil, and hoisin sauce. Mix well and refrigerate until dough is ready.

Combine flour, salt, sugar, oil, milk, and active dry yeast. Knead to form a soft dough, adding water as needed. Place in an oiled bowl, cover, and let rise in a warm place until doubled.

Knead the dough again to remove air bubbles. Divide the dough into 48 equal pieces.

Flatten each piece into a disc. Place 1/2 tablespoon of filling in the center of each disc.

Pull the dough around the filling and pinch to seal the bun. Place the buns seam-side down on a baking sheet.

Beat the egg with water and brush the egg wash on top of each bun.

Preheat oven to 350 degrees F (175 degrees C). Let the buns sit for a few minutes before baking.

Bake for 15-20 minutes until golden brown.

Let cool and serve.