Cook the glass noodles according to packet instructions. Drain and rinse with cold water. Use scissors to chop up the noodles into 1-2cm pieces.
Whilst the noodles cook, heat a frying pan on a medium heat. Fry the kimchi for a few minutes until the liquid has evaporated. Leave to cool and roughly chop.
Combine all of the filling ingredients in a large mixing bowl.
Use you finger to dampen the edges of a dumpling wrapper with water. Place a heaped teaspoon of filling in the middle of the wrapper and fold over. Pleat using the bi-directional pleating method. Repeat with the rest of the filling and wrappers.
Heat 2 tsp of vegetable oil in a large frying pan on a high heat. Once hot place in as many dumplings as you can fit, without them touching, folded edges facing up. Pan fry for 2-3 minutes until each dumpling is golden brown on the bottom.
Turn the heat down to medium and add in 1/3-1/2 cup of cold water, depending on the size of your pan. Cover the pan and cook for 6-7 minutes until the water has evaporated and the dumplings are cooked through. Add extra water and steam longer if the dumpling wrappers don't look cooked.
Repeat the previous 2 steps until all of the dumplings are cooked.
Whilst the dumplings are cooking combine the ingredients for the spicy mayo in a bowl.
Serve the dumplings hot with the spicy mayo. Sprinkle over sesame seeds and/or sliced spring onion, if desired.
