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1.
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In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt.
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Add the eggs and beat until smooth.
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Beat in the butter, 1 tablespoon at a time.
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Stir in enough of the semolina to produce a firm dough.
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(Getting the moisture level right so that the batter holds together in your hand is the tricky part.)
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Cover and refrigerate for at least 2 hours or overnight.
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(The semolina absorbs moisture from the batter and firms it.)
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2.
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Bring a large pot of lightly salted water to a gentle boil.
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Using 2 moistened soup spoons or your hands moistened with water, form the batter into 1 1/2-inch balls.
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3.
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Drop the dumplings in the water in batches and stir gently to prevent sticking.
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Reduce the heat and simmer, uncovered, until they expand and rise to the surface, about 15 minutes.
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Using a slotted spoon, transfer to a bowl.
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Serve warm.
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To keep warm or reheat, place in a 200F oven.
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In the dumpling batter, omit the onion and add 3 to 5 tablespoons sugar and, if desired, 1 to 2 teaspoons grated lemon zest.
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Press a deep indentation into the cheese balls, fill with about 1/4 teaspoon lekvar (prune butter) or other jam (about 1/4 cup total), and press the dough around the filling to enclose.
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Cook as above.
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Serve with sweetened whipped cream, cinnamon sugar, or jam.
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Omit the onion and substitute 1/2 to 3/4 cup fine-grind yellow cornmeal for the semolina.
