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.
Example: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
Example solution: Stir together pecans, raisins, and 1/4 cup flour; set aside.
Example explanation: This is a good example, as we see the missing step is generated correctly from the available directions.

Problem: To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor.,Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture.,(Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together.,Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.),To make the shumai: Hold a wonton wrapper in your hand.,Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick).,Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup.,(The sides will naturally pleat, leaving the filling slightly exposed.),Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet.,______,Top each shumai with a pea.,(You can freeze any leftover filling.),Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves.,Stand the dumplings in the steamer in a single layer taking care that they don't touch one another.,(A 10-inch steamer will accommodate 12 shumai).,Bring about 2 inches of water to a boil in a wok.,Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes.,Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.,SERVINGS: 40 (PER PIECE); Calories: 63; Total Fat 2 grams; Saturated Fat: 1 grams; Protein: 4 grams; Total carbohydrates: 7 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 15 milligrams; Sodium: 84 milligrams
Solution: Repeat with the remaining wrappers and filling.