Preheat oven to 350ºF. Remove corned beef from your sauce. If your corned beef is cold/not soft, add to a baking pan and cover with water. Cover and bake until your meat is super soft and falling apart.

Shred corned beef and mix with mustard.

Spread wonton wrappers on a piece of Gefen Parchment paper. Add corned beef mixture to the center of each wonton. Brush the edges with water using a pastry brush.

With the point facing you, fold in the two side. Fold the bottom up, and then fold down the top to form an envelope shape. At this point, corned beef pockets can be frozen.

Heat oil. Fry corned beef pockets until golden. Serve with duck sauce.