Mix the chia seeds with 5 tablespoons of water in a cup and let steep for about 30 minutes. In the meantime, cut the pretzels into slices, cut large slices in half and place in a bowl.
Cut the shallots into fine rings and sauté them in a pan with a little olive oil until they are translucent. Pour the vegetable drink into the pan, bring to the boil and pour onto the pretzel slices. Now add the swollen chia seeds, mix everything well and let steep for 20 minutes.
In the meantime, finely chop the flat-leaf parsley and stir in as well. When the 20 minutes are over, pound the mixture a little finer with a potato masher and season to taste.
Now form 6 dumplings and cook in a large saucepan with very gently boiling water for 15 minutes.
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