Steam the shrimp until pink and no longer translucent, about five minutes. Adults should remove them from steaming chambers with tongs onto a cutting board. When cooled, let older children chop the shrimp. Transfer the chopped shrimp to a medium mixing bowl. When the lotus root is cooked, drain it in a colander and cool.
Older children can help slice the lotus root into one-half inch thick slices.
Place the slices in a blender or food processor. Let children take turns pressing buttons to grate for five second intervals, about five times, scraping down the sides with a spatula after each interval until the lotus root is evenly grated. Let small children help slice the scallion with a table knife. Place the sliced scallions into the bowl with the shrimp. Place the thin rolled dough on the sheet pan, cutting it if you need to make it fit.