Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7158e48149fa4b9a8d765270a0a7fc93",
    "updated": "2025-05-18T16:16:05.027Z",
    "title": "Kimchi Wang Mandu",
    "subtitle": "Kimchi and Pork Steamed Buns",
    "description": "There is something captivating about watching steamed buns being prepared in a market setting—the way they stay hidden until fully cooked, then emerge amidst clouds of billowing steam as the lids are lifted. These buns can be filled with various ingredients, sweet or savory, but kimchi and pork remain a favorite, as the spicy, salty filling perfectly complements the plain, soft, and pillowy buns.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil, for greasing"
        ]
      },
      {
        "section": "DOUGH",
        "ingredients": [
          "warm water",
          "active dried yeast",
          "caster sugar",
          "plain flour",
          "baking powder"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "dangmyeon sweet potato noodles",
          "vegetable oil",
          "minced pork",
          "salt",
          "pepper",
          "matured baechu kimchi, drained and finely chopped",
          "garlic clove, minced",
          "spring onions, trimmed and finely chopped",
          "long red chilli, trimmed and finely chopped",
          "regular soy sauce",
          "firm tofu"
        ]
      }
    ],
    "instructions": [
      "To prepare the dough, combine the warm water, yeast, and 1 tablespoon of sugar in a small bowl. Stir and set aside for 10 minutes to activate the yeast.",
      "In a large bowl, mix the flour, baking powder, salt, and remaining 2 tablespoons of sugar. Gradually add the yeast mixture and stir with a wooden spoon until a dough begins to form.",
      "Turn the dough onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic. Lightly oil the inside of a mixing bowl, place the dough inside, and brush the top with a little oil. Cover loosely with cling film and leave in a warm spot to rise for 1 hour, or until doubled in size.",
      "While the dough rises, prepare the filling. Soak the sweet potato noodles in boiling water for 10 minutes. Drain, rinse under cold water, and cut into 5-mm (¼-inch) pieces. Heat vegetable oil in a large frying pan over medium-high heat. Add minced pork and cook for 2-3 minutes, stirring occasionally, until browned. Season with salt and pepper, then stir in the kimchi and garlic, cooking for 2 more minutes. Add spring onions, chilli, and soy sauce. Crumble the tofu into the pan and cook for another 2 minutes, breaking up large pieces with the back of a wooden spoon. Finally, add the noodles and mix thoroughly. Set aside to cool.",
      "Once risen, gently turn the dough onto a floured surface and knead for 5 minutes to release any air bubbles. Oil the bowl again, return the dough to it, brush the top with oil, cover loosely, and let it rise for another 15 minutes.",
      "After the second rise, place the dough back onto the floured surface and knead for 5 minutes to loosen it. Shape the dough into a long log and divide it into eight equal pieces. Roll each piece into a thin circle, about 12cm (4½ inches) in diameter.",
      "Flour your hands and hold a piece of dough flat on your palm. Spoon 2-3 tablespoons of the cooled filling in the center. Pull one edge of dough towards the center and moisten the edges with water. Continue folding the edges in, pressing gently and moistening as needed to seal. Once all edges meet in the center, twist the top to seal the bun securely.",
      "Cut greaseproof paper into eight 7-cm (2½-inch) squares and lightly oil each. Place these on the base of a bamboo or metal steamer. Arrange the buns seal-side up on each square, spacing them well to allow for expansion. Steam for 15 minutes, then turn off the heat, remove the lid, and let the buns sit for 5 minutes to release excess steam.",
      "Serve with Cho Ganjang dipping sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]