my kind of dumplings. frozen biscuit dough is a quick-n-easy way to do them.
Your recipe is much like mine though I always include a bunch of black pepper in the dough, and cut in a LOT more butter and usually cut them out like biscuits. I will use the drop method sometimes.
One suggestion - make the stew a tad thicker and adding a cup of half and half or cream right at the end to thin it down a little. It adds a richness to an already rich meal. It might not go with the soy you use though. I do not like dairy and soy together. I'd add some to a bowl before I'd add it to the whole pot though, just to see.