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": "9d7160f902c04b7c83e7662969ec9ddb",
    "updated": "2025-05-18T01:30:21.697Z",
    "title": "Kimchi Dumplings",
    "subtitle": "Ripe Kimchi, Tofu, Scallions",
    "description": "Korean dumplings, known as mandu, can be steamed, pan-fried, or deep-fried. This recipe offers a vegetarian take featuring kimchi as the main flavor component. Using more ripened kimchi enriches the taste. The flavorful kimchi brine is incorporated as well, serving as a tangy element similar to vinegar. This recipe suggests shaping the dumplings like potstickers and pan-frying them. They are typically served with a side of kimchi and crunchy vegetables such as radishes or daikon, carrots, and cucumbers, lightly salted and tossed with a bit of rice vinegar. Gochujang Sauce is great for drizzling on top.",
    "ingredients": [
      {
        "section": "For the dumplings",
        "ingredients": [
          "firm tofu (half of a 397 g block), pressed",
          "napa cabbage or bok choy kimchi, preferably homemade",
          "neutral-tasting oil",
          "sugar",
          "kimchi brine or rice vinegar, as needed",
          "soy sauce",
          "scallions, green and white parts, thinly sliced",
          "thick round dumpling wrappers"
        ]
      },
      {
        "section": "For the bowls",
        "ingredients": [
          "stir-fried bok choy and rice",
          "gochujang sauce, for serving"
        ]
      }
    ],
    "instructions": [
      "Place the tofu on a cutting board and mash it with a fork until crumbly.",
      "After measuring the kimchi, hold it in the measuring cup and invert it over a small bowl, pressing gently to extract the kimchi brine. Reserve the brine. Finely chop the kimchi.",
      "Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mashed tofu and cook, stirring occasionally, for 5 to 7 minutes until it starts to become crispy and golden. Stir in the kimchi and sugar, cooking for another 3 to 5 minutes until the kimchi softens and the pan is mostly dry. Add 3 tablespoons of the reserved kimchi brine (or use additional kimchi brine or rice vinegar if needed) along with the soy sauce, scraping up any browned bits with a wooden spoon. When the pan dries again, remove from heat and mix in the scallions. Allow the filling to cool completely.",
      "Prepare your dumpling assembly area: stack the dumpling wrappers on one side of a cutting board and cover with a slightly damp towel to prevent drying. Place a small bowl of water and the filling nearby. Also ready a parchment-lined baking sheet with a moistened clean towel for the assembled dumplings.",
      "Form the dumplings into pleated potsticker shapes, placing them on the baking sheet as you go and covering with a towel to keep them from drying out. If not cooking immediately, freeze the tray for 30 minutes to firm the dumplings, then store them in an airtight container or resealable bag in the freezer until needed.",
      "To cook, heat a heavy skillet over medium-high heat and swirl in the remaining 2 tablespoons of oil. When hot, arrange the dumplings flat side down in a single layer, in concentric circles if possible. Cook for 2 to 3 minutes if fresh, or 4 to 6 minutes if frozen, until the bottoms are golden and crispy. Lift one with your fingers to check. Quickly drizzle about 3 tablespoons of water into the pan, then cover tightly with a lid or foil. Cook for 3 more minutes until the dumplings are translucent and heated through.",
      "To serve, divide the stir-fried bok choy and rice among four bowls. Top each bowl with 6 potstickers and serve immediately with Gochujang Sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]