Swift & Sons, Dutch and Doc's, and Cold Storage, Chicago
When Chris Pandel began serving this spaetzle alongside roast chicken at the Bristol, he soon had a signature dish on his hands, and when he tried to modify the preparation, guests protested that he bring back the original recipe.
- 1 cup flour
- 1 teaspoon roughly chopped dill
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup milk
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- Pinch salt
- Vegetable oil as needed
In a medium bowl, combine the flour with the dill and salt. In a separate bowl, mix together the egg, milk, Dijon mustard, and whole grain mustard. Pour the egg and mustard mixture into the bowl of flour; use your hand or a spoon to mix the batter until an extremely elastic dough has formed, about 5 minutes. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
Bring a large pot of salted water to a boil. Transfer the dough to a colander with large holes. Hold the colander over the boiling water; use a spoon to push the dough through the holes to form small dumplings, carefully letting them drop into the boiling water. Cook the spaetzle at a gentle boil for 3 to 4 minutes. Drain and toss with a little vegetable oil before serving.
4 servings as a side dish