1. Knead the flour with the egg, oil, lukewarm water and salt into a smooth, elastic dough, cover and rest for 30 minutes.
2. Boil the potatoes in their skins, peel and press them while still warm; finely chop the onion and sweat it in the butter until translucent.
3. Mix the potatoes with the sieved quark, onion, chopped mint and chervil and season with salt and pepper; shape the mixture into walnut-sized balls.
4. Roll out the dough thinly, cut out 8 cm circles, place a ball in the centre of each, fold in half and crimp the edge into a braid with your fingers (or press with a fork).
5. Cook in lightly salted, simmering water for 12-15 minutes until they float, then lift out with a slotted spoon.
6. Brown the butter until nutty, pour it over the dumplings and serve sprinkled with chives, with a green salad.
Tip: The braided crimp isn't just decoration: it seals the dough well so it doesn't open during cooking - you'll get quick with practice.
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