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": "a4e24da9be15476aa0b788ea8d88d2c9",
    "updated": "2025-05-11T19:18:59.719Z",
    "title": "Potstickers",
    "subtitle": "Tender and juicy Chinese dumplings",
    "description": "These pan-fried and steamed Chinese dumplings are tender and juicy, delivering a perfect balance of textures and flavors in every bite.",
    "ingredients": [
      {
        "section": "For the dumpling wrappers",
        "ingredients": [
          "plain (all-purpose) flour",
          "just-boiled water"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "oil (vegetable, groundnut or coconut).",
          "grated fresh ginger",
          "onion, finely diced",
          "portobello mushroom, finely diced",
          "dried chinese mushrooms, soaked in warm water until soft, de-stalked and diced",
          "napa cabbage (chinese leaf), finely chopped",
          "carrot, finely diced",
          "spring onions (scallions), thinly sliced into rounds",
          "light soy sauce",
          "chinese rice wine",
          "sugar",
          "white pepper",
          "salt (or to taste).",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Place the flour in a large bowl and gradually add the boiling water while stirring with a wooden spoon. Begin to bring the dough together with your hands. Transfer the dough onto a clean surface without flour and knead until smooth and no longer sticky.",
      "Put the dough into a ziplock bag, press out the air, and seal it. Allow the dough to rest at room temperature for at least 15 minutes or up to 2 hours while you prepare the filling.",
      "Heat 2 tablespoons of oil in a wok over medium heat. Sauté the ginger until aromatic, then add the onion and cook until it becomes translucent. Stir in the portobello and Chinese mushrooms, cooking until the moisture evaporates. Remove the mixture to a bowl.",
      "Clean the wok, pour in another tablespoon of oil, and add the cabbage and carrot. Cook over medium heat until all liquid has evaporated. Return the mushroom mixture to the wok along with the spring onions, soy sauce, Chinese rice wine, sugar, white pepper, and salt. Combine well, remove from heat, stir in the sesame oil, then transfer to a large bowl to cool.",
      "Cut the dough into 32 equal pieces using a sharp knife. Shape each piece into a ball and flatten it using the heel of your hand. Lightly flour a rolling pin to prevent sticking, and roll each piece into thin discs.",
      "To assemble the potstickers, place a teaspoon of filling in the center of a wrapper. Fold one edge over the other and gently press to seal, ensuring the filling stays inside. Pinch the sealed edge to create pleats. Set the prepared potstickers on a sheet of greaseproof paper until ready to cook.",
      "Heat the remaining 2 tablespoons of oil in a flat-bottomed wok over medium-high heat. Fry a batch of potstickers on one side for 2 minutes. Add about 5mm of water, reduce the heat to medium-low, and cover with a lid. Steam until the water evaporates. Remove the lid, increase the heat to medium-high, and fry until the bottoms turn golden brown and crispy. Repeat with subsequent batches. Serve with your favorite dipping sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]