In a large mixing bowl, combine warm water, sugar, and instant yeast; allow to sit for 5 minutes until frothy.

Add the flour, salt, and 2 tablespoons of vegetable oil to the yeast mixture.

Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm environment for 60 minutes or until doubled in size.

While the dough rises, brown the ground beef in a skillet over medium heat with the onion and garlic until the meat is fully cooked and the onion is translucent.

Drain excess fat from the skillet, then stir in the cumin, black pepper, soy sauce, and green onions; let the filling cool to room temperature.

Punch down the risen dough and divide it into 8 equal portions, shaping each into a ball.

Flatten each ball into a 5-inch circle, place approximately 2-3 tablespoons of beef filling in the center, and gather the edges to seal firmly.

Gently flatten the sealed buns with the palm of your hand and let them rest for 10 minutes.

Heat a lightly oiled skillet over medium-low heat and cook the breads for 5-7 minutes per side until they are golden brown and the dough is cooked through.

Transfer to a wire rack to cool slightly before serving.