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": "62e4a77102544c16aba8056341636093",
    "updated": "2025-05-18T19:16:03.355Z",
    "title": "Homemade Mandu (Dumpling) Skins",
    "subtitle": null,
    "description": "Although dumpling skins are easy to find at any Chinese supermarket – and if you can't find them you can always use wonton or gyoza wrappers instead – it's really simple and satisfying to make your own. Homemade skins are more pliable, so you can fill them with more filling, and because they aren't so delicate, they are also more suitable for clumsy hands.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "plain flour, plus extra for dusting",
          "salt",
          "warm water, plus extra if needed"
        ]
      }
    ],
    "instructions": [
      "1 Sift the flour into a large bowl, add the salt, and mix together. Stir in the warm water a little at a time, mixing with a wooden spoon, until the mixture starts to come together to form a dough (you may need to add an extra teaspoon or two of water).",
      "2 Turn the dough out onto a lightly floured surface and knead for 10 minutes, then wrap in clingfilm and leave to rest in the refrigerator for 20 minutes.",
      "3 Once it has rested, knead the dough for a further 10 minutes until smooth and elastic.",
      "4 Shape the dough into a ball, then roll it out to a 2mm (1/16-inch) thickness. Cut out a circle using an 8-cm (3½-inch) cookie cutter and leave the excess to one side. Repeat with the remaining dough pieces, lightly dusting each dough circle with a pinch of flour and covering loosely with clingfilm as you go. Gather together the excess dough, shape into a ball, and roll out to make more dumpling skins.",
      "5 Fill the dumpling skins with sweet or savoury fillings and cook according to your chosen recipe, or freeze them to use later."
    ],
    "notes_ingredients": null,
    "notes_instructions": "TIP: Mandu freeze really well and are great for making in big batches; just be sure to lay them spaced out on a baking tray lined with clingfilm for their initial freezing so they don't stick together. Once frozen, they can be stacked. Mandu don't need to be defrosted before cooking – just cook them a little longer to ensure the filling is cooked through and the skins are browned."
  }
]