Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "64f98fc67f02457181d9b3dde0135860",
    "updated": "2025-05-19T02:23:44.822Z",
    "title": "Cod, Ginger & Spring Onion Dumplings 雙色鱈魚餃",
    "subtitle": "Makes 22 dumplings",
    "description": "",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "cod fillet",
          "spring onions (scallions) (70 g).",
          "fresh ginger root",
          "heaped tbsp tapioca starch",
          "egg white",
          "heaped tbsp oyster sauce",
          "soy sauce",
          "sesame oil",
          "rice wine (kwangtung mijiu).",
          "sugar",
          "salt",
          "black pepper"
        ]
      },
      {
        "section": "Green pastry",
        "ingredients": [
          "spinach",
          "water",
          "wheat starch",
          "tapioca starch",
          "salt",
          "vegetable oil"
        ]
      },
      {
        "section": "White pastry",
        "ingredients": [
          "wheat starch",
          "tapioca starch",
          "salt",
          "vegetable oil",
          "boiling water"
        ]
      }
    ],
    "instructions": [
      "Filling",
      "Chop half the cod into small cubes.",
      "Chop the green stalks of the spring onions.",
      "Finely slice the ginger, then dice it.",
      "Mix the rest of the fish with the egg white, spring onions, and all the seasonings.",
      "Combine the filling mixture with the diced cod, ginger, and green stalks of the spring onions.",
      "You can heat a small amount of the filling for 15 seconds in the microwave to check the seasoning; adjust if necessary.",
      "Chill for 20 minutes before using.",
      "You can prepare the filling the day before; cover with cling film (plastic wrap) in direct contact with the surface of the mixture and set aside in the refrigerator.",
      "Pastries",
      "Make the green pastry.",
      "Mix the spinach with the 120 ml (4 fl oz) water, either in a food processor or using a hand-held blender.",
      "Strain the mixture, reserving some pulp to enhance the flavor if desired.",
      "In a large bowl, combine the two starches and the salt.",
      "Make a well in the center and add the oil.",
      "Bring the green water mixture to a boil, then pour it into the well a little at a time, stirring with chopsticks or a wooden spatula.",
      "When the dough starts to come together, pour it out onto a work surface and knead (while still hot) for 5 minutes with the palm of your hand. The dough will be hot but not boiling. It should be perfectly smooth, stretchy, soft, and not sticky.",
      "Cover the green pastry dough with cling film while you make the white pastry dough, following the same steps.",
      "Folding & cooking",
      "Roll the white dough into an 18-20 cm (7-8 in) log.",
      "Roll out the green dough into a 24 x 12 cm (9½ x 4½ in) rectangle.",
      "Wrap the white dough log with the green dough to make a two-colored roll of dough.",
      "Cut into pieces weighing 16-18 g (½ oz) each.",
      "Wrap in cling film to prevent the dough from drying out.",
      "Roll out each piece of dough into a disc (10-12 cm / 4-4½ in in diameter).",
      "Use a pastry cutter to make perfect discs if you wish.",
      "Keep the leftover dough wrapped in cling film; you can roll it out again later.",
      "Place two spoonfuls of filling onto the center of each dough disc.",
      "Close the dumplings by folding them into a half-moon shape.",
      "Press the sides together, then pleat the edge of the dough like a fan.",
      "Set aside on a baking sheet lined with baking parchment.",
      "Arrange the dumplings in steamer baskets lined with either baking parchment or salad leaves (without the veins).",
      "Bring the water in the steamer to a boil.",
      "Add the baskets and cook for 8-10 minutes.",
      "Serve immediately, either on their own or with a sauce of your choice (XO, black rice vinegar, coconut, miso & lime, sriracha)."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]