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    Hidden Gem Dumpling Hotspot in London

    Sam AllcockBy 3 Mins Read
    XI HOME DUMPLINGS NOW OPEN ON BLOSSOM STREET, NEAR LIVERPOOL STREET
    Inspired by the bustling port of Dalian in Northern China, Xi Home is a dumpling haven set to have chopsticks clicking and tongues wagging on Blossom Street, near Liverpool Street Station. Opened by 27-year old restaurateur Wenjun Xiang, who was born and raised in Dalian, Xi Home serves a range of over 20 authentic, handmade dumplings, alongside tea pairings, cocktails and detox juices. All dishes are freshly prepared by Dalian chefs chosen by Wenjun, and guests can watch all the dumpling action from the glass panelled open plan kitchen.
    Open for breakfast from 8:30am, guests can enjoy dishes such as a Chinese Pancake with Sausages, Bacon and Eggs to a Twisted Bun with Pork Mince alongside a range of fresh detox juices including Matcha Power (pineapple, spinach, banana, apple and matcha powder), Super Green (spinach, avocado, apple, lime, basil and spirulina), Passion Storm (passion fruit, papaya, pineapple, peach, guava and aloe vera) and Cherry Berry (sweet cherries, strawberries, black currents and banana).
    For lunch and dinner, it’s all about the dumplings. Classic combos include Spicy Pork, Pork with Fennel, Beef with Spring Onion, and Open Mouth King Prawn dumplings to the signature Jade Lobster Dumpling – a family recipe handed down from generation to generation. For the adventurous, more daring dumplings include Abalone, Black Cuttlefish and Sea Cucumber Dumplings, each handmade by the skilled pastry chefs and simmered, steamed or fried. To accompany the dumplings a mature vinegar and soy sauce are the traditional dips of choice.
    Alongside the dumpling menu, sits an array of buns, rolls, pancakes and rich soups including, the Pork Soup Bun (an Instagrammable dish where pork broth is sipped from a straw inside the bun). Other must-try dishes include Sliced Beef & Ox Organs in Chilli Sauce, Stir Fried Liver with Chives & Bean Sprouts, Steamed Cold Noodles (perfect for Summer), Xi Home signature Wonton Soup and the Dalian street food snack Starch Potato Cubes with Mixed Seafood. For dessert guests can feast on Dalian speciality Crispy Milk Curd and Steamed Sticky Pumpkin Cake, all handmade on site. Dishes range from £6.50 to £18 and the entire menu is available for takeaway and delivery, plus a Xi Home chilli oil can be purchased to take home.
    Tea pairings are also available including a Four Season Oolong Tea and an Oriental Beauty Tea together with a concise cocktail list featuring a Lychee Gimlet and a Brandy & Osmanthus. XI home has created a series of tea specials from a Matcha Coconut Miky to a Lemon Black Ice Tea, plus detox juices, a house red and white and a range of beers including Cobra, Asahi and Sapporo.
    The design (courtesy of creative agency Blacksheep) pays homage to the Dalian region of Northern China and its fishing heritage, the restaurant features a giant Instagrammable neon lobster on the ceiling and the walls are decorated with wave like patterns and vibrant Chinese lanterns. A modern colour scheme of vibrant reds and industrial greys sit alongside violet blues reflecting the port’s vibrant energy and mirrors Shoreditch’s sense of spirit.
    XI home offers an authentic deep dive into dumplings inspired by Dalian.
    Opening Times:
    Monday to Sunday 8:30am – 10pm
    XI home
    Blossom Street, London, E1 6PL
    www.xihomedumplings.co.uk
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    Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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