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To make dough, place flour, egg, and salt in the mixing bowl. If you're using a stand mixer, using the hook attachment, make dough by adding water bit by bit. If working by hand, also slowly add water until dough clumps. Then, transfer onto floured surface and work until smooth. Cover in plastic and set aside.
To make the filling, place farmer's cheese in a bowl of a food processor. Add egg yolks, salt, sugar, and cinnamon. Process well until lumps are gone.
Place portion of the dough on a floured surface and roll it out with a rolling pin to about ⅛ inch / 2 millimeter in thickness. With a glass or a pierogi cutter, cut out circles, place filling on each circle and close to form pierogi.
Fill a large pot with water and set to boil. When water starts boiling, turn down to low, add a splash of oil and a pinch of salt. Drop dumplings into the water in batches (7-10 at a time). Stir gently and let float. When they float up to the top, let sit for about 2-3 minutes. Don't let the water roll; it may break your dumplings, and we don't want that.
Remove from pot and spread on a large surface to cool (not touching), or serve right away.