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Preheat oven to 400° and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, salt, sugar, and white pepper if using, and bring to a boil. Add the flour all at once and stir with a wooden spoon until a smooth dough forms. Continue to cook until dough pulls away from the pan and forms a ball, and a film develops on the bottom of the pot, about 2 minutes.
Transfer dough to a bowl and continue to mix with a wooden spoon to cool slightly, 1 minute. Beat in eggs, one at a time, mixing until smooth and fully incorporated after each addition. Stop mixing once the dough is thick enough that it falls slowly when lifted with a spoon. Fold in gruyere.
Transfer batter to a piping bag or use a small (2 teaspoon capacity) cookie scoop to create small, inch-wide mounds on prepared baking sheet, about an inch apart. Optional: With a wet fingertip, press top of piped dough to eliminate the piped tops. Top with more gruyere and bake until puffed and golden, 20 to 25 minutes.