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1
Finely grate the zest of 1/2 lemon.
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2
Peel all of the lemons, removing the skin and white pith.
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3
Working over a large nonreactive saucepan to catch the juice, cut in between the membranes to release the sections.
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4
Squeeze the juice from the membranes into the pan.
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5
There should be 2 tablespoons of juice.
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6
Finely chop the lemon sections and add to the pan.
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7
Sprinkle the gelatin over the lemon mixture and let stand until jellied, about 3 minutes.
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8
Set the saucepan over low heat and swirl the pan a few times until the mixture is barely hot and the gelatin has melted, 40 to 50 seconds.
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9
Pour the mixture into a shallow glass baking dish, stir in the olive oil and sugar and season with salt and a pinch of cayenne.
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10
Refrigerate until very firm, about 2 hours.
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11
Scrape the gelatin onto a cutting board and finely chop.
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12
Lay 4 wonton wrappers on a work surface and moisten the edges with water.
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13
Mound 1 teaspoon of the lemon gelatin just below the center of each wrapper.
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14
Bring 2 opposite corners together over the filling to form a triangle.
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15
Press all around the filling to release any air pockets and seal the dumplings.
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16
Moisten the opposite tips, bring them together and press to seal.
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17
Repeat with the remaining wrappers and gelatin.
