Dough for edible bowls, plates

Sounds like you want trenchers (add "recipe" when searching to weed out the digging tools) as the bread plates of old were called. Since recipe requests are off-topic, I won't include a recipe, but your favorite search engine will provide many.

You could also do something in the puff pasty shell line, for a different texture - easier to eat but also less durable.

A savory pizzelle would also fit - you have to form those when hot, before they harden, and the standard pizzelle maker limits the size, but there might be ways around that limitation.

You can also steam and then bake tacos (which you can either purchase or make) into various shapes by laying them in or over something that shapes them the way you like when baking.

I don't know if there's a way to get pappadums soft enough to shape without cracking before heating and hardening/blistering - though they can be somewhat pliable when hot, they are prone to crack.

Hot-water shortcrust can be made very shapeable and firm, yet well edible, if the fat ratio and baking time are well chosen - experimentation is advised. Even thickness is important, so do use a rolling pin: thinner sections will overbake, and overbaked HWS can easily turn molar breaking hard. Also, use caution making the fat-water mixture - this can unexpectedly go ballistic on you.