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1
In a saucepan, heat the milk just until simmering.
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2
Remove from the heat and add the pretzels.
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3
Cover and let stand until softened, about 30 minutes.
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4
Strain the pretzels, pressing to remove as much milk as possible.
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5
Transfer the pretzels to a bowl.
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6
Meanwhile, in a small skillet, melt 1 tablespoon of the butter.
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7
Add the onion and cook over moderate heat until softened, about 7 minutes.
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8
Scrape the onion into the bowl with the pretzels and add the parsley.
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9
Season with salt and pepper.
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10
Let cool slightly, then stir in the egg.
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11
Set a 14-inch-long sheet of plastic wrap on a work surface.
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12
Spoon the dumpling mixture on top and wrap the plastic around the mixture, shaping it into a 6-by-2-inch log.
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13
Tie the ends.
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14
Wrap the dumpling again in the plastic and tie the ends again.
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15
Bring a saucepan of water to a simmer.
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16
Add the wrapped dough and weight it down with a heavy lid.
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17
Cover and simmer over low heat until the dumpling is firm, about 25 minutes.
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18
Carefully transfer the dumpling to a work surface and let cool.
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19
Unwrap it and cut into six 1-inch-thick slices.
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20
Melt the remaining 2 tablespoons of butter in a large nonstick skillet.
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21
Add the pretzel dumplings and cook over high heat, turning once, until browned and crisp, about 5 minutes.
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22
Serve right away.
