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

    [
  {
    "recipeCode": "32a21eb4267e472dbe807b845d7ede42",
    "updated": "2025-05-18T15:20:55.651Z",
    "title": "Blueberry Mandu",
    "subtitle": "A fusion of Korean mandu and Polish pierogi, these crispy dumplings are filled with sweet blueberries and release a delightful pancake aroma as they crisp in the pan.",
    "description": "I had never thought of enjoying mandu as a dessert before—it's uncommon to find them served this way in Korea. However, my friend Magda introduced me to Polish pierogis, inspiring this idea. Traditional mandu dumplings are typically folded to create neat parcels that are half-fried and half-steamed, but for this recipe, it's better to crimp the edges with a fork. This method allows the dumplings to lie flatter in the pan, making them crispy on both sides.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "plain flour",
          "caster sugar",
          "salt",
          "blueberries",
          "mandu skins, either shop-bought or homemade",
          "vegetable oil"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "yuja curd",
          "vanilla ice cream"
        ]
      }
    ],
    "instructions": [
      "In a mixing bowl, combine the flour, sugar, and salt.",
      "Add the blueberries, gently crushing half of them with the back of a fork as you mix.",
      "Stir everything thoroughly to form a paste.",
      "Set the mixture aside.",
      "Fill a small bowl with cold water.",
      "Place a mandu skin flat in your palm and spoon 1 teaspoon of the blueberry filling into the center.",
      "Dip the thumb and forefinger of your other hand into the water and fold one side of the skin over to create a semicircular parcel.",
      "Seal the edges by pressing lightly with the tines of a fork, making sure there are no gaps.",
      "Repeat this process with the remaining mandu skins and filling.",
      "Heat the oil in a large frying pan over medium-high heat.",
      "Add the mandu and fry each side for at least 30 seconds until they are lightly browned and crisp. Note that homemade dumpling skins may require slightly longer cooking time.",
      "Drain the mandu on kitchen paper and serve with vanilla ice cream and a tablespoon of yuja curd."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]