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": "d7969b78be9a48aaa51ea5cd63c3d0a3",
    "updated": "2025-05-20T01:50:07.904Z",
    "title": "Steamed Open Dumplings",
    "subtitle": "A beloved snack found in many dim sum teahouses throughout southern China.",
    "description": "This popular snack is enjoyed in many dim sum teahouses across southern China. It consists of wonton or egg dough dumplings filled and steamed rather than poached or deep-fried. Steamed dumplings offer a unique texture and flavor distinct from pan-fried or boiled varieties. The filling is more pronounced yet remains delicate and subtle, while the skin becomes slightly chewy after steaming. This dish can be prepared in advance and reheated by steaming before serving.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "wonton skins (about 40 skins)."
        ]
      },
      {
        "section": "FOR THE FILLING",
        "ingredients": [
          "water chestnuts, fresh or tinned",
          "uncooked prawns, peeled",
          "minced fatty pork",
          "finely chopped parma ham or lean english smoked bacon",
          "light soy sauce",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "finely chopped spring onions",
          "finely chopped fresh ginger",
          "sesame oil",
          "egg white, beaten",
          "sugar",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the filling.",
      "If using fresh water chestnuts, peel and finely chop them.",
      "If using tinned water chestnuts, rinse them thoroughly in cold water.",
      "Drain them well and then chop finely.",
      "For large uncooked prawns, cut along the back to remove the digestive tract.",
      "Coarsely chop the prawns.",
      "Combine the water chestnuts, prawns, and remaining filling ingredients in a bowl.",
      "Season with 1 teaspoon salt and some black pepper to taste, then mix thoroughly.",
      "Place a spoonful of filling in the center of each wonton skin.",
      "Bring up the edges and press them gently around the filling.",
      "Tap the dumpling on its base to create a flat bottom.",
      "Leave the top open to reveal the filling.",
      "Prepare a steamer or place a rack inside a wok or large deep pan.",
      "Add about 5cm (2 inches) of water and bring to a boil.",
      "Arrange the dumplings on a plate and place it inside the steamer or on the rack.",
      "Cover the pan tightly, reduce the heat to low, and steam gently for approximately 20 minutes.",
      "Cook in batches if necessary.",
      "Serve the dumplings hot with your preferred dipping sauce.",
      "Keep the first batch warm by covering with foil and placing in a warm, switched-off oven until ready to serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]