Onions peel, finely dice. Cut the smoked pork into cubes. Heat 2 tablespoons of oil in a saucepan. Fry the diced Kasseler in it for about 6 minutes. After about 3 minutes add half of the onions. Drain the sauerkraut and squeeze out lightly.
To the Kasseler. Season with salt, pepper, caraway and 1 tablespoon of sugar. Cover and braise for about 20 minutes, stirring occasionally.
Dice the buns. Heat 2 tablespoons of oil in a frying pan. Fry the diced rolls all around until golden brown and take them out. Heat 1 tbsp. oil in a frying pan. Fry the ham and remaining onions for about 5 minutes.
Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Knead dumpling dough, bread cubes, ham mix and parsley and form into approx. 12 dumplings with moistened hands. Place the sauerkraut in an ovenproof dish or roaster.
Place dumplings on top and pour cream over them. Cover with aluminium foil and bake in a hot oven for about 1 hour.
Meanwhile grate the cheese roughly. After half of the baking time remove the foil, sprinkle the dumplings with cheese and bake until done.