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.

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.
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.

Place a jelly-roll pan in oven. Preheat oven to 425 (leave jelly-roll pan in oven as it preheats).,Combine first 3 ingredients in a bowl; drizzle with 1 1/2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Add vegetable mixture to preheated pan. Bake at 425 for 30 minutes or until golden and almost tender, stirring once.,______,Return skillet to stovetop over medium-high heat. Add wine, thyme sprigs, and rosemary sprig; bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced to 3 tablespoons (about 10 minutes). Place flour in a small bowl. Stir in 1/2 cup stock and mustard; add to pan. Cook 1 minute, stirring constantly with a whisk. Add remaining 1 cup stock and vegetable mixture to pan. Bring to a simmer; cook 2 minutes. Remove from heat; stir in chopped parsley and chopped thyme. Serve chicken with sauce and vegetables.
Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of chicken. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake chicken at 425 for 10 minutes or until done. Remove from pan, and let stand 10 minutes.

Preheat the oven to 375 degrees.,Lightly grease (with cooking spray or butter) or line one baking sheet with parchment paper.,Mix together the flour, baking soda, cinnamon, vanilla extract, cloves, nutmeg and salt.,Combine the butter with the white sugar and brown sugar, and stir until creamy.,Gradually beat in the large egg and two persimmons.,Add in the flour mixture and mix until it appears smooth, stir in the chopped nuts or peacans.,Drop small piles of the mix, about 1 1/2 inches apart, onto the prepared baking sheet.,Bake in the oven for 13 to 15 minutes.,______
Remove from the oven and enjoy!