In a large pot, boil potatoes in 2 quarts water with 1 teaspoon salt. Drain and mash. Add cheese. Set aside.

In a skillet, sauté onion in butter until lightly golden (may add a clove of garlic if you like, to flavor the butter). Combine onion with the butter they were sautéed in into the potato and mix.

Sift flour with 1 teaspoon salt. Beat eggs with 3/4 cup warm water. Add to flour mixture, adding only enough egg so that the dough will stick together. Knead on a lightly floured work surface for 10 minutes and return to bowl; cover and let sit for 20 minutes.

Roll dough out on a lightly floured work surface. Cut into 3 inch squares. Fill each square with 2 tablespoons of the potato-onion mixture. Seal edges together tightly. Place on a clean cloth dusted with flour or a baking sheet sprinkled with cornmeal to prevent sticking.

When all the dumplings have been made, drop them into boiling salted water.

After the water boils up (about 2 minutes) lower the heat and continue to boil for 10 minutes. Drain in a colander and serve with melted butter.