Spinach Pastrami Wontontashen

Chef Gitty Rapoport is joined by a celebrity puppet guest: Shuey from Mitzvah Boulevard. Together they’re making Spinach Pastrami Wontontaschen, a savory spin on the traditional Purim hamantash.
While hamantashen are traditionally sweet and cookie-like, this wontontaschen variation combines spinach, naval pastrami and dijon mustard to create a wonton-like delicacy for the Purim Seudah.
The best part? Unlike wontons which are traditionally deep-fried, these wontontaschen are cooked in the Chefman air fryer, making them a guilt-free Purim pleasure.
You will need:
Wonton:
2 tbsp oil
1 onion
3 cloves garlic (minced)
½ bag frozen chopped spinach
2 tbsp dijon mustard
Salt and pepper
1 pkg round wonton wrappers
Homemade Duck Sauce:
¾ cup apricot jam
4 tbsp rice vinegar
1 tsp soy sauce
2 cloves garlic (minced) Cayenne Pepper
Honey Mustard Sauce:
¼ cup mayo
¼ cup honey
¼ cup dijon mustard 1 tbsp vinegar
A Dash of cayenne
Spicy Soy:
2 tbsp chili garlic sauce
2 cloves garlic minced
1 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp sesame oil
2 tsp sesame seeds
1 scallion (sliced)
2 tsp sugar or honey
Directions:
Heat oil in a sauté pan add onion and sauté until soft and translucent. Add garlic and sauté another 2 minutes. Mix in the chopped spinach and sauté until cooked through and the liquid has evaporated.
Remove from heat and mix in pastrami and mustard. Season with salt and pepper to taste.
Place a wrapper on your work surface. Shape 1 and 1/2 tablespoons of spinach pastrami mixture in the center of the wrapper. Wet the edges of the wrapper with water and fold over the sides to form a triangle.
To bake - preheat airfryer on 400° for 5-6 minutes. Spray drawer and wontons with cooking spray. Air fry for 4-6 minutes
until crispy.
Mix together ingredients for each sauce. Serve with wontontashen.