Jibonnogor (Chuadanga) Correspondent
In Jibonnogor Upazila of Chuadanga, as winter approaches, women in every village spend their time making pumpkin dumplings to add extra flavor to meals. Over the past few days, with the onset of winter, pumpkin dumpling-making has become a common sight across the villages of Jibonnogor.
Winter is considered the ideal season for preparing pumpkin dumplings. During this period, rural women become busier, and even daily chores increase. Amidst all this, women prioritize making pumpkin dumplings in the morning. Pumpkin dumplings are a popular vegetable dish that adds a new dimension of taste to regular curries.
On the ground, hundreds of women in Jibonnogor Upazila are engaged in making pumpkin dumplings. Their activity rises with the arrival of winter. Except during the rainy season, pumpkin dumplings are made throughout the year, but the peak season is from Agrahayan to Falgun (approximately four months), when villages are abuzz with dumpling preparation.
During winter, nearly every household makes pumpkin dumplings, some to meet family needs and the rest to sell in the market. The demand for pumpkin dumplings is high in winter, and rural women also make them to earn extra income.
The main ingredients for pumpkin dumplings are mas-kalai lentils and rice pumpkins. Currently, mas-kalai sells for BDT 100–120 per kg, while rice pumpkins cost BDT 20–30 per kg depending on size (70–100 BDT for larger pumpkins). A mixture of 5 kg rice pumpkin and 2 kg mas-kalai makes high-quality dumplings.
Traditionally, mas-kalai is sun-dried, peeled, and then ground with a mortar and pestle to prepare the pumpkin dumpling mixture. Some soak it in water for 5–6 hours before peeling. However, with the introduction of small machines in different areas of the upazila, mas-kalai and pumpkin are now finely ground mechanically, making preparation much faster.
Dumplings are laid out in rows on thin cloth in open, sunlit spaces such as courtyards or rooftops from early morning. They are sun-dried for two to three days, or three to four days if sunlight is insufficient. Once dried, the dumplings are collected and stored in containers. Many women, especially from disadvantaged backgrounds, have been involved in this labor-intensive work for years. In Katapol village, around 30–40 families produce pumpkin dumplings on a commercial scale.
Anita Rani, a local woman, said that families involved in the pumpkin dumpling business were not very prosperous initially, but now many have become self-reliant through this trade. She added that mixing 5 kg pumpkin with 2 kg mas-kalai yields good-quality dumplings. Earlier, soaking, peeling, and grinding lentils using traditional methods required a lot of labor and time. Now, pre-peeled mas-kalai is available in the market, and machines make grinding quick and easy, enabling the production of large quantities in a short time. One kilogram of pumpkin dumplings costs about BDT 120 to make and sells for BDT 200–250, allowing families to earn extra income after meeting their own needs.
Majedur Rahman, a pumpkin dumpling trader in Jibonnogor, said the dumplings are very tasty and supplied to various districts across the country, especially Dhaka, where demand is highest. While pumpkin dumplings can be made year-round, winter is the peak season as they are particularly enjoyable when cooked. They are often paired with local fish such as koi, shing, and shail, making the dish especially delicious. Women and female laborers handle all stages of production, and wages for these workers are relatively low.
Jibonnogor Upazila Agriculture Officer Md. Alamgir Hossain said that during winter, rural women earn extra income by making pumpkin dumplings. With proper training and support, these women can further improve their livelihoods and make significant contributions to the rural economy.
