Wild Boar Rangoon Recipe
Pineapple Chutney | Chipotle Aioli
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Ingredients
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Filling
Pineapple Chutney
Chipotle Aioli
Method
Filling Preparation
- 1
Prepare the Filling
In a mixing bowl, combine ground wild boar, cream cheese, chopped green onions, minced garlic, salt, and black pepper. Mix until well incorporated.
- 2
Assemble the Rangoon
Take a wonton wrapper and place a tablespoon of the filling in the center. Moisten the edges with water and fold the wrapper over to form a triangle. Press to seal.
Frying
- 3
Fry the Rangoon
Heat vegetable oil in a deep frying pan over medium heat. Fry the sealed Rangoons in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Pineapple Chutney Preparation
- 4
Cook the Chutney
In a saucepan, combine diced pineapple, red onion, brown sugar, apple cider vinegar, grated ginger, cilantro, and salt. Cook over medium heat until the mixture thickens, about 15-20 minutes. Allow to cool.
Chipotle Aioli Preparation
- 5
Prepare the Aioli
In a small bowl, mix mayonnaise, minced chipotle peppers, lime juice, garlic powder, and salt. Stir until smooth and well combined.
