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": "84170a781ad742a288da8fff0b5a3c96",
    "updated": "2025-05-19T02:38:47.760Z",
    "title": "Half-Moon Dumplings with Pork & Wood Ear Mushrooms (Fun Guo) 半月粉粿",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "wood ear mushrooms",
          "onion",
          "ginger",
          "minced (ground) pork shoulder",
          "sesame oil",
          "tapioca starch or maïzenaⓡ.",
          "soy sauce",
          "salt",
          "black pepper"
        ]
      },
      {
        "section": "Pastry",
        "ingredients": [
          "wheat starch",
          "tapioca starch",
          "boiling water",
          "salt",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Soak the wood ear mushrooms in a container of hot water for 15-20 minutes.",
      "Chop the onion and grate the ginger.",
      "When the mushrooms are rehydrated, strain and roughly chop them.",
      "Combine all the filling ingredients.",
      "Season generously with pepper and stir for 2-3 minutes; the filling should be slightly sticky.",
      "Chill the filling for 20 minutes.",
      "You can make the filling up to 3 days in advance.",
      "In a container, combine both starches and the salt.",
      "Make a well in the centre, add the oil, then pour in the boiling water, stirring with chopsticks or a wooden spatula.",
      "When the mixture starts to blend together, pour it out onto a work surface and knead for 5 minutes (while still hot) with the palm of your hand.",
      "The dough should be perfectly smooth, stretchy, and not sticky.",
      "Roll the dough into three logs.",
      "Wrap with cling film (plastic wrap) to prevent it from drying out.",
      "Cut into pieces weighing 15-17 g (½ oz) each.",
      "Wrap each piece in cling film.",
      "Roll out each piece of dough into a disc (10-12 cm/4-4½ in in diameter).",
      "Use a pastry cutter to make perfect discs if you wish.",
      "Keep any leftover dough wrapped in cling film; you can roll it out again later.",
      "Add one spoonful of filling to each disc and fold the dough in two, pushing the air out to form a half moon.",
      "Press down firmly on the edges of the dough to seal the dumpling.",
      "Repeat for the remaining dumplings.",
      "Arrange in a steamer basket lined with baking parchment or salad leaves (without the veins).",
      "Bring the water in the steamer to a boil.",
      "Add the basket and cook for 8-10 minutes.",
      "Enjoy immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": [
      "Like almost all dumplings, fun guo freeze very well. Place them in a sealed container when they are still fresh, spaced apart. Once frozen, you can transfer them to a bag to save space. In addition to thawing time, they will take 5 minutes to cook."
    ]
  }
]