Early in the day: boil potatoes 20 to 25 minutes in salted water.
Mash, without any additions, to equal 3 1/2 cups. Allow to cool in refrigerator until about an hour before dinner.

Start bringing a very large pot of salted water to a boil.

Mix cooled, mashed potatoes with remaining ingredients. It s easier to mix in the egg first and then dump the whole thing on a counter or a table top dusted with flour and then knead in the dry ingredients.
Roll pieces into balls about the size of a large walnut or into a long roll and then cut off large pieces or smaller ones. Add to the rapidly boiling water and when the dumplings rise to the top, reduce heat and simmer for 5 minutes. Keep warm until everything else is ready.

Rinse kraut; put it in a pot and cover with water. Simmer 30 minutes.
Meanwhile, sauté the onion in the butter until golden. Add the flour, stir until smooth; add 1/2 cup water and sugar. Stir in the kraut and simmer about 10 minutes longer.

Pork:
1 Pork Roast, sprinkled with a bit of garlic powder, roasted according to the timetable in your big fat cookbook. Remove from roasting pan when internal temperature reaches 160F degrees. Reserve all drippings for gravy (important). Slice after it has rested for at least 10 minutes.

Gravy:
Skim off all but about 2 tablespoons of fat from the drippings and start the roasting pan simmering. Add some water for each 2 cups of broth and 2 tablespoons of fat you will need 2 Tablespoons of cornstarch mixed with 1/4 cup cold water.
When the broth is boiling, whisk in the cornstarch/cold water mixture.
Keep stirring with a whisk until gravy thickens. Make up more cornstarch mix if it s too thin and add more water if it s too thick.

To Serve:
Put dumplings on your plate, sauerkraut on top of them, cover with gravy and put the pork on the side. And since everything is pale, make sure you serve something with color. Or dust the dumplings with a bit of paprika and the kraut with snipped chives. A crisp salad or raw vegetables relieves the heavy style of this meal, and warm bread or rolls soaks up the gravy.

Leftovers (the best part of this meal) - Sauté cold, sliced dumplings in melted butter until golden. Add a bit of gravy to glaze them and serve for breakfast. The leftover cold pork with warmed kraut is for lunch time sandwiches.

Servings: depends on your family we have at least 6 or 7 people for Sunday dinner, so we have a large roast with a double recipe of dumplings so we have enough for leftovers. There's always more than enough sauerkraut.