cegiel

Cegiel is a traditional Polish dish originating from the region of Greater Poland (Wielkopolska). The name derives from the Polish word *cegiełka*, meaning "little brick," referring to the dish's dense, brick-like texture. It is a type of dumpling or pierogi-like preparation, typically made from a simple dough of flour, water, and sometimes eggs, filled with a savory mixture.

The most common filling for cegiel consists of finely chopped pork or beef, onions, and sometimes mushrooms or sauerkraut. The dough is rolled out thinly, and the filling is placed on top before the edges are folded over and pressed together to form a compact, rectangular shape. The dish is then boiled until it floats to the surface, similar to pierogi or uszka. Cegiel is often served with a rich, creamy sauce, such as mushroom or sour cream-based gravy, and sometimes accompanied by fried onions or bacon.

Historically, cegiel was a peasant dish, valued for its simplicity and ability to stretch limited ingredients into a filling meal. It remains popular in Polish cuisine, particularly in regional celebrations and family gatherings. Variations exist, with some versions incorporating different fillings like cheese, potatoes, or even sweet components like fruit and cottage cheese. The dish is also known by regional names such as *cegiełki wielkopolskie* or *cegiełki bydgoskie*, reflecting its ties to specific areas of Poland.

Cegiel is often enjoyed as a comforting, hearty meal, appreciated for its rustic charm and versatility. While not as widely known internationally as other Polish dishes like pierogi or bigos, it holds cultural significance in Polish culinary traditions.