I've made small batches, testing and tweaking the spices and using broth sometimes instead of water (which it doesn't need if the dough is seasoned correctly) but really, her recipe is fantastic and easy.
(can't link just yet)
I've tried it like that, loose in broth, and wasn't fond of the texture, even when pan seared the next day.
I've since been wrapping in foil under pressure the same time as for steaming. On a rack over water.