Pretzel Dumplings

Directions

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