In a freezer bag, chop the well-dry pretzels into small portions with a meat tenderizer (if they are not yet hard enough, just cut them into small pieces) and place in a bowl.
Peel and dice the onion and fry in a little oil. Then add the milk and bring to the boil briefly. Pour the onion milk over the pretzel pieces, soak briefly and let cool down.
In the meantime, beat the eggs in a bowl and whisk them, then also pour them over the pretzels. Season the mixture with pepper and chopped parsley. Add the baking powder and mix everything well - this is best done with your hands, but you can also work with a wooden spoon or something similar.
Now grease the inside of 2 freezer bags with 3 l contents well with margarine and fill in the dough in equal parts. Fold over the end of the bag and wrap the resulting sausage in a tea towel. Tie the ends of the towel with a thread (the whole thing now looks like a big piece of candy).
Bring enough water to the boil in a sufficiently large saucepan, insert the dumplings and let them boil gently for about 60 minutes.
Unwrap the dumpling candy from the tea towel and the freezer bag, cut into approx. 1.5 cm thick slices and arrange on a plate.
We also like red cabbage with roulade or turkey leg or sauerkraut with roast beef.
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