How to stop dumpling dough from tearing/wrinkling?

https://imgur.com/a/QY8XYgf Hi all, lately I’ve been making Bao using the following simple recipe: 1 tsp yeast, 3/4 cup whole milk, 2 cups AP flour. Combine using bread hook on standing mixer and knead for 10 minutes. Let rest for 1 hour. Fill with filling of your choice, pleat and fold, then steam for 13 minutes. They turn out functionally perfect and tasting great, but aesthetically some things are going wrong here. When I fold and pleat my bao, the dough doesn’t have a lot of stretch and so they often rip. Also, after steaming, they often look kind of “wrinkly” as you can see in the pictures. Maybe they need to prove longer, or the dough should be kneaded more? I don’t know a lot about bread so any advice would be helpful ☃️❤️ submitted by /u/cloudfroot