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": "ba45d764f4f14e1abe3f8bd5ff344b98",
    "updated": "2025-05-06T11:03:28.660Z",
    "title": "Pierogi (Potato and Mushroom Sauerkraut)",
    "subtitle": null,
    "description": "These beloved Polish dumplings are tender, warm, and soft, generously topped with caramelized onions. In New York City, pierogi are a popular choice for brunch. Although traditional Polish diners are becoming rare, you can enjoy this classic dish right in your own kitchen. This recipe requires some time and effort, but it's well worth the reward.",
    "ingredients": [
      {
        "section": "For the caramelized onions",
        "ingredients": [
          "canola oil",
          "sweet onions (vidalia or walla walla), diced medium"
        ]
      },
      {
        "section": "For the potato filling",
        "ingredients": [
          "yukon gold potatoes, peeled and sliced, cut into (101.6 mm) chunks",
          "canola oil",
          "onion, finely chopped",
          "salt",
          "pepper"
        ]
      },
      {
        "section": "For the mushroom sauerkraut filling",
        "ingredients": [
          "nonhydrogenated margarine (or ¼ cup canola oil and 1/4 teaspoon salt).",
          "mushrooms, sliced (about 3 cups).",
          "sauerkraut",
          "pepper"
        ]
      },
      {
        "section": "For the dough",
        "ingredients": [
          "warm water",
          "canola oil",
          "all-purpose flour, divided, plus a little extra for sprinkling",
          "salt"
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "applesauce"
        ]
      }
    ],
    "instructions": [
      "MAKE THE CARAMELIZED ONIONS",
      "Preheat a heavy-bottomed skillet, preferably cast iron, over low heat.",
      "Add the oil and onions, tossing to coat evenly.",
      "Cover the pan, leaving a small gap to allow steam to escape, and cook for 20 minutes.",
      "Stir occasionally every 5 minutes to ensure even cooking.",
      "The onions should turn amber without burning; some darker spots are acceptable.",
      "Remove the lid and increase the heat to medium.",
      "Stir frequently for an additional 10 minutes.",
      "The onions will darken further and release some moisture.",
      "MAKE THE POTATO FILLING",
      "Place potatoes in a medium pot and cover with water.",
      "Cover the pot with a lid and bring to a boil.",
      "Once boiling, cook for about 20 minutes or until the potatoes are easily pierced with a fork.",
      "Meanwhile, sauté the chopped onions in oil over medium heat in a large pan for about 7 minutes.",
      "Turn off the heat but continue stirring occasionally to prevent burning.",
      "Drain the cooked potatoes well and add them to the pan with the onions.",
      "Mash the potatoes and onions together with a potato masher, ensuring all the oil is mixed in, saving an extra dish to clean.",
      "Season with salt and pepper, mashing until the mixture is fluffy.",
      "Set aside to cool slightly.",
      "MAKE THE MUSHROOM SAUERKRAUT FILLING",
      "Melt the margarine in a large skillet over medium-high heat.",
      "Add the sliced mushrooms and cook for about 7 minutes until tender.",
      "Before adding the sauerkraut, squeeze out as much liquid as possible to prevent soggy pierogi.",
      "Add the sauerkraut to the pan in batches, cooking each for about 10 minutes to evaporate excess moisture.",
      "Season with pepper.",
      "The filling should remain moist but not watery.",
      "MAKE THE DOUGH",
      "In a large bowl, combine warm water and oil.",
      "Add 2 cups of flour and the salt, reserving 1 cup of flour for later.",
      "Stir with a fork until the mixture begins to come together, then knead by hand for about 3 minutes to form a loose dough.",
      "Lightly flour your countertop and turn the dough out onto it.",
      "Gradually add the reserved flour, kneading continuously until smooth and elastic, about 10 minutes.",
      "If the dough is too sticky, add more flour, up to 1/4 cup extra.",
      "Alternatively, if the dough feels smooth and elastic with less flour, that is acceptable.",
      "Divide the dough in half, dust the counter with flour to prevent sticking, and roll out one half to about 1/16 inch thick (very thin but not translucent).",
      "Shape isn’t important, but an 18 × 10-inch rectangle works well.",
      "Lightly dust the surface with flour.",
      "Using a 3½ to 4-inch diameter glass or cookie cutter, cut circles close together.",
      "Gather excess dough and set aside.",
      "Place circles on a floured plate and refrigerate while rolling out the other half of the dough.",
      "Combine leftover dough to try making a few more wrappers.",
      "BOIL THE PIEROGI",
      "Bring a large pot of salted water to a rapid boil.",
      "Make sure the filling is at room temperature or colder.",
      "Have a small bowl of water ready to moisten the edges of the dough circles.",
      "Place about 1 tablespoon of filling in the center of each circle.",
      "Lightly moisten the edges with water, then fold the dough over the filling to create a half-moon shape.",
      "Press firmly in the middle and along the edges to seal well, ensuring no filling escapes.",
      "If the filling tends to leak, use slightly less filling next time.",
      "Work efficiently by making several pierogi a batch: lay out circles, add filling, and seal.",
      "Gently lower about six pierogi into the boiling water using a slotted spoon.",
      "Cook until they float to the surface, approximately 4 minutes.",
      "Remove with a slotted spoon and transfer to a plate.",
      "Cover cooked pierogi lightly with foil to keep warm as you boil the rest.",
      "Serve the pierogi in a large bowl, generously salted and topped with plenty of caramelized onions."
    ],
    "notes_ingredients": "If your kitchen is very warm, the dough circles may stick together. To prevent this, sprinkle them with flour and ensure they remain dry. If they do stick, you can roll out the dough again and recut the circles.",
    "notes_instructions": "While frying pierogi is an option, it is not traditional in this recipe. If you choose to fry them, preheat a heavy-bottomed skillet over medium-high heat, add a thin layer of canola oil, and fry the pierogi until golden brown—about 3 minutes on one side and 1 minute on the other."
  }
]