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": "a4e23de073114de9b56ac6c71fb779c6",
    "updated": "2025-05-19T23:55:56.187Z",
    "title": "Beijing (Peking) Dumplings - Guotie and Jiaozi",
    "subtitle": "A beloved and hearty snack from northern China. These dumplings can be shallow-fried (guotie), boiled (jiaozi), or steamed, though shallow-frying offers the most flavorful result. They can be frozen while uncooked – no need to thaw before cooking, but cooking time may need to be extended.",
    "description": "",
    "ingredients": [
      {
        "section": "FOR THE DOUGH",
        "ingredients": [
          "plain flour",
          "very hot water"
        ]
      },
      {
        "section": "FOR THE FILLING",
        "ingredients": [
          "minced fatty pork",
          "chinese leaves, finely chopped",
          "finely chopped fresh ginger",
          "shaoxing rice wine or dry sherry",
          "dark soy sauce",
          "light soy sauce",
          "finely chopped spring onions",
          "sesame oil",
          "sugar",
          "cold chicken stock or water",
          "salt and black pepper"
        ]
      },
      {
        "section": "FOR COOKING",
        "ingredients": [
          "groundnut oil",
          "water"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "chinese white rice vinegar",
          "chilli oil",
          "light soy sauce"
        ]
      }
    ],
    "instructions": [
      "Begin by making the dough. Place the flour in a large bowl and gradually stir in the hot water using a fork or chopsticks until most of the water is incorporated.",
      "If the mixture appears dry, add a little more water.",
      "Remove the mixture from the bowl and knead it for about 8 minutes until smooth, dusting with a little flour if it becomes sticky.",
      "Return the dough to the bowl, cover with a damp towel, and allow it to rest.",
      "Meanwhile, combine all filling ingredients in a large bowl, add 1 teaspoon salt and ½ teaspoon black pepper, then mix thoroughly.",
      "After about 20 minutes, take the dough out and knead it again for 5 minutes.",
      "Shape the dough into a roll approximately 23cm (9in) long and 2.5cm (1in) in diameter.",
      "Cut the roll into around 18 equal pieces.",
      "Roll each piece into a small ball.",
      "Flatten each ball by rolling into a round, thin pancake about 6cm (2½ in) in diameter.",
      "Place the pancakes on a lightly floured tray and cover with a damp kitchen towel until ready to fill.",
      "Spoon about 2 teaspoons of filling into the center of each pancake and fold in half.",
      "Moisten the edges with water and pinch together firmly.",
      "Create pleats around the edge, pinching to seal well so the dumpling resembles a small Cornish pasty with a flat base and rounded top.",
      "Transfer the sealed dumplings to the floured tray and keep covered.",
      "Heat a large frying pan (preferably non-stick) over high heat until hot.",
      "Add 1 tablespoon of oil, then place dumplings flat side down into the pan.",
      "Reduce the heat and cook for about 2 minutes until the bottoms are lightly browned. You may need to cook in two batches.",
      "Pour in the water (add it in halves if cooking multiple batches), cover the pan, and cook for about 12 minutes, or until most of the liquid is absorbed.",
      "Remove the lid and cook uncovered for an additional 2 minutes, then take off the heat.",
      "Serve with separate bowls of Chinese white rice vinegar, Chilli Oil, and light soy sauce for dipping."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]