Mix sugar and yeast in warm milk until well-combined.Place flour and salt on a cleaned surface like a mound.Using your palm or a bottom of a bowl, make a hole in the middle. Slowly pour in the yeast mixture while bringing the flour from the side to the middle.Knead into a soft and smooth dough then place it in a bowl. Cover and let it proof until double its size.
Grate zucchini onto a paper towe, pat dry and placeinto a bowl and massage it with 1 teaspoon of salt. Cover and let it rest for 30 minutes to draw out any extra moisture.Meanwhile, in a heated non-stick pan with cannabis oil, sauté mushrooms until aromatic. Set aside.Shred carrot into a small bowl. Transfer the drained zucchini into a large bowl.Add the carrot, mushrooms, and chopped onions. Season accordingly.
Transfer proofed dough onto a cleaned surface, roll it into a log and divide into 14 equal portions. Then, roll each dough into a ball and set aside, covered.
Work with the dough and roll the folded dough into a circular wrapper. about 5 inches. Fill the middle of the wrapper with a spoonful of filling, then pleat to seal. Set aside, covered and continue with the rest of the dough.
Heat a non-stick pan and add about 1 tbsp of cannaibs oil. Place the buns pleated side down in one layer and cook until the bottom turns slightly golden over low med heat.Add about 1 cup of water, place a lid over and cook until all water has evaporated. Then, turn off the heat & enjoy! Sprinkle with green onion and a little more cannabis oil and sesame seeds if you like!