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For the Dumplings: Add the flour, baking powder, salt and spices to a bowl and whisk to combine. Cut the chilled butter into the flour mixture and work together until it resembles corn meal. Stir in the buttermilk and work into a ball. On a floured board roll out the dough to about ½ inch thick and cut out the small dumplings. Place all the dumplings on a baking sheet and bake in a 375 degree oven for 10 minutes. When the dumplings are done set them aside until you are ready to use them.
For the stew: In a heavy-bottomed pot or Dutch oven heat the butter over medium high heat until the butter is melted and bubbles. Add the onions, celery and carrots and cook for 5-6 minutes until the onions are translucent. When the vegetables are ready, add the flour and stir until it absorbs all the butter. Add the stock and stir for a couple minutes. Add the meat back in and bring back to a boil. Turn the heat down to a simmer then add the thyme and cook uncovered for about 20 minutes. Stir in the soy sauce then add all the dumplings and continue to simmer for 10 more minutes. Season with salt and pepper and serve.