In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Ex Input:
Place the flour and salt in a food processor and pulse briefly to mix. With the blade running, slowly add the water through the feed tube until a ball forms. Turn out onto a lightly floured surface and knead briefly. The dough should be soft and elastic. Cover with plastic wrap and set aside to rest for 30 minutes to 2 hours, whatever is most convenient.,Mix together cheese and scallions in medium bowl. Set aside.,Cut the dough in half. Set one half aside, covered. On a lightly floured surface, shape the other half into a cylinder by rolling it under your palms. Cut the cylinder crosswise in half, then in half and half again, to give you 8 equal pieces. Work with one piece at a time, leaving the others loosely covered with plastic wrap.,On the lightly floured surface, roll one piece out to a nearly 5-inch round. Place 1 packed tablespoon of the cheese mixture in the center of the round and fold over to make a half-moon shape. Press down lightly with a floured palm, to get rid of air bubbles, then pleat the edges closed.,______,Place a large wok or deep heavy pot on stovetop, making sure it's stable. (Or use a deep-fryer.) Pour 2 inches of oil into the wok or pot and heat over high heat. To check temperature of the oil, hold a wooden chopstick vertically in the oil, with the end touching the bottom of the pot. If bubbles bubble up along the chopstick, the oil is the right temperature. The oil should not be smoking.,When the oil is ready, slide one momo into the hot oil. Add another, and repeat until you have 4 frying at once. If pot is small, stop before pot is crowded. Use a slotted spoon or wire skimmer to move the momos around and gently turn them. They will quickly turn golden brown with darker brown bubbled spots.,After 1-2 minutes, when they are a rich golden brown and crisped looking, use the slotted spoon or skimmer to transfer to a rack or plate lined with paper towels. Repeat with the remaining momos.,Serve hot.

Ex Output:
Start at one end and pinch the edges together between thumb and forefinger, then twist the place over, rolling the edge. Move along about 1/4 inch and repeat, then continue until the edge is completely sealed. If the dough is not sticking to itself, brush off excess flour and brush the edge with a very little water. Set aside on a lightly floured surface and repeat with the remaining 7 pieces of dough, and then with the remaining dough and cheese.


Ex Input:
Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes.,Add the white mushrooms, season with salt and pepper, reduce heat, cover and cook for 5 minutes.,Add the barley and water and cook, covered, over medium heat for 30 minutes until the barley is tender.,Remove from heat.,______

Ex Output:
Stir in the parsley.


Ex Input:
In a bowl, start the marinade for the hangar steak by blending the oil, vinegar, garlic, rosemary, salt and pepper blend and lemon juice and whisk together well.,Place the steak in an 8 by 12-inch casserole pan and generously coat with the marinade.,Allow to marinate for 30 minutes to 1 hour under refrigeration.,For cooking, preheat a grill or chargrill over high heat.,Remove the steak from the marinade, straining any excess marinade.,Removal of the excess marinade will prevent flaming or charring of the steak during cooking.,Place the steak on the grill and cook over high heat, 8 to 9 minutes per side, or to desired doneness.,Remove from the grill and allow the steak to rest before slicing.,Slice the steak on the bias, top to bottom, against the grain, 1/4 inches thick.,______

Ex Output:

Place the sliced steak over potatoes and serve.


