Stuff each wrapper with a teaspoon of apple and a couple of blueberries, wet the edge of the pastry and fold over and crimp and pleat to close (video here). I have a gyoza press (photos wtih a different filling) that I bought very very cheaply at the Japan Centre. Put the stuffed gyoza on a board, pressing down lightly to give it a base so it sits upright.

To cook the gyoza fry them in oil (light olive or sunflower) until they are browned on the base and both sides (I find it easier to work with 2 smaller frying pans), stand them up in the frying pan turn the heat right up and carefully pour about 1/3 mug of water over them. The water will furiously bubble and turn to steam, when the water has all evaporated the wrappers will start to look translucent. Take off the heat and serve immediately.

Gently heat stirring all the time until the marge/butter is melted and the sugar is dissolved. Serve warm.