These are the Greater Poland (Wielkopolska) variety of kopytka (potato dumplings). The name comes from the way the dumplings are diagonally cut, i.e. taking shortcuts or “szaga”. They are served with stewed meet and thickened sauce.


1.    1.5 kg potatoes
2.    5 tablespoons wheat flour
3.    2 eggs
4.    salt


Boil the potatoes and grind them in a meat mincer. Add flour, eggs and salt. Knead into a dough. Form a roll. Cut diagonally into 4 cm chunks. Place the pieces into salted boiling water. Boil until they float to the surface.
The dumplings taste best when served with gravy thickened with flour and cream.