Got this from a magazine about 4 years ago but don't know which one. Beef Hot Pot can be made up to 2 days ahead, covered and kept in refridgerator. To finish cooking, reheat hot pot base until simmering, place Herb Dumplings on top and cook as directed. Recipe could be doubled and you could freeze half for later (follow suggestions for cooking ahead), continue cooking other half for that night. For a pot luck I've cooked it without the dumplings and transferred it to a slow cooker (crockpot) and taken it in that as I can plug in to keep warm.