One of my family's favorite dishes is pork butt slow cooked with saurkraut, then topped with baking powder dumplings to finish cooking at the end. I have been asked to make this for a large gathering, but the normal cooking vessel, my dutch oven, will not hold enough dumplings to serve everyone---everyone loves dumplings! Should I cook in a large roasting pan, and put the dumplings on top of extra saurkraut in the bottom of the pan? Will they sink to the bottom and burn? With no lid, will aluminum foil seal the pan sufficiently for the dumplings to steam properly? Thanks in advance for any suggestions!