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": "5a591ddfcfca46b1bd839745b1381b28",
    "updated": "2025-05-19T02:13:58.984Z",
    "title": "Peking Pork & Chinese Cabbage Dumplings\n白菜豬肉鍋貼",
    "subtitle": "Makes 30 dumplings",
    "description": "",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "chinese cabbage",
          "onion",
          "fresh ginger root",
          "pork shoulder or minced (ground) pork",
          "level tsp sugar",
          "soy sauce",
          "salt",
          "black pepper"
        ]
      },
      {
        "section": "Pastry",
        "ingredients": [
          "strong white bread flour",
          "salt",
          "boiling water"
        ]
      },
      {
        "section": "Cooking",
        "ingredients": [
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Filling",
      "Cut the cabbage leaves into three pieces then blanch for 3 minutes in a pan of salted boiling water.",
      "Drain and leave to cool.",
      "Chop the onion and grate the ginger.",
      "Squeeze the cabbage firmly between your hands to remove the water then chop.",
      "Combine all the vegetables with the meat and add the seasonings.",
      "You can heat a little of the filling in the microwave for 15 seconds to check the seasoning; adjust if necessary.",
      "Chill for 20 minutes.",
      "Pastry",
      "Combine the flour and salt in a large bowl, then make a well in the centre.",
      "Pour in the boiling water, stirring with a spatula or chopsticks.",
      "When the dough starts to turn lumpy, knead for 5 minutes to blend it all together.",
      "Pour onto a work surface and continue kneading for a few minutes.",
      "The dough should be smooth and stretchy.",
      "Folding",
      "Roll out the dough into three logs.",
      "Cut into small 15 g (½ oz) pieces and wrap in cling film (plastic wrap) or cover with a dish towel to prevent the dough from drying out.",
      "Dust the work surface with flour and roll out the pieces of dough into discs (10-12 cm/4-4½ in in diameter).",
      "Use a pastry cutter to make perfect discs if you wish.",
      "Keep the leftovers wrapped in cling film; you can roll them out again later.",
      "Place one spoonful of filling onto the centre of a disc of dough and join two opposite sides of the disc in the centre.",
      "Pinch lightly so they stick together.",
      "Make three to four folds on the right, starting at the centre, then three to four on the left.",
      "Pinch the edges each time to seal the dough.",
      "Set aside on a dish lined with baking parchment.",
      "Cooking",
      "Cook in 2 batches or freeze some of the dumplings.",
      "Heat 2 tablespoons of oil in a 28 cm (11 in) non-stick frying pan.",
      "Add half the dumplings, making sure they're not too close together; they should not be touching.",
      "Sizzle for a few minutes before adding some water - the water should reach up to about two-thirds the height of the dumplings (around 220 ml (7½ fl oz)).",
      "Cover and continue cooking until the water has evaporated.",
      "Uncover and toast the bottoms of the dumplings, checking to see if they are cooked.",
      "The dumplings are done when they are nicely browned underneath.",
      "Repeat with the remaining dumplings, washing the pan between each batch.",
      "Serve immediately with black rice vinegar and shredded ginger, or with the sauce of your choice: chili oil, XO sauce, etc."
    ],
    "notes_ingredients": "You can substitute the Chinese cabbage with 120 g (4 oz) chopped garlic chives or wild garlic.",
    "notes_instructions": "To create crispy, lace-like dumplings, add 1 tbsp of flour to the water used for cooking the dumplings."
  }
]